Road-Worthy Fudge

I goofed and should have put this up when I did my Writer Unboxed post, but here’s the fudge recipe referenced therein. The marshmallows guarantee it will set but also prevent it from being strictly vegetarian, if that matters to you. All the other ingredients can be adapted to vegan alternatives. I’ve used soy milk and Earth Balance margarine, for example.

5-Minute Fudge

2 Tbsp. butter (or margarine)

2/3 c. evaporated milk (can use plain, though it’s less creamy)

1-2/3 c. sugar

1/2 tsp. salt

2 c. miniature marshmallows

1-1/2 c. semi-sweet chocolate chips

1 tsp. vanilla

Directions:

  1. Mix butter, milk, sugar and salt in a saucepan over medium heat. Bring to a boil. Cook 5 minutes, stirring constantly. Remove from heat.
  2. Stir in marshmallows, chocolate chips, vanilla and optional substances.
  3. Stir until marshmallows melt. Pour into buttered 8″-square pan. Cool.

Variations: 

Peppermint: in lieu of vanilla, add peppermint extract. I like to switch the chocolate chips to white, then top with crushed candy canes at Christmas.

Dark chocolate cherry: use dark chocolate chips, add about 1/2 tsp. orange extract (optional) when you add the vanilla, add 1/2 c. chopped, dried cherries.

Dark chocolate ginger: use dark chocolate chips, vanilla extract, and 1/2. cup diced candied ginger

One thought on “Road-Worthy Fudge

Leave a Reply