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The Easiest Best Fudge Ever

Thu, 04/09/2009 - 20:59 — Sarah

Summary

Yield
Servings
Prep time30 minutes

Description

The bestest fudge ever

Ingredients

1csugar
1⁄2tsalt
3Tunsalted butter
1⁄2cheavy cream
1 3⁄4 minature marshmallows
1 1⁄2cchocolate, peanut butter, butterscotch, or mint chips
1⁄2tvanilla, almond, ppermint or other extract

Notes

I love making fudge for backpacking trips. It is great for group trips. It is sweet, high in fat, easy to carry and almost everybody loves fudge.
All our fudge recipes are molded into an 8x8" pan that is lined with parchment paper (butter the pan first and the paper will stay in place when pouring). Refrigerate after pouring, then pop out, take off paper. Trim the fudge (eat them scraps of course!), wrap in 2 layers of plastic wrap, then put it in a gallon storage bag for carrying. Most fudge will do fine up into the mid to high 60's for temps. Fudge made at home should be eaten within a week or less. It does not have preservatives in it, as commercial items would.

Instructions

Combine sugar, salt, butter, cream and marshmallows in a heavy medium saucepan. Set over medium heat, cook, stirring until butter and marshmallows are almost melted. That will take about 5-6 minutes. Bring to a boil, stirring occasionally for 5 minutes. Take off burner. Add chips and flavoring to pan. Start stirring and keep that going until all the chips are melted and it looks all nicely mixed. Pour into the pan. Let sit for 3 hours (or 1 in the fridge) before you take out of the pan.

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