Description Edit

The best chips to be used are either the semi-sweet or double chocolate by Girardelli. I have also used Nestle and Hershey's. And, the vanilla has to be pure not imitation for best results. Also, for best results, use a wooden spoon (for keeping an even temperature) and a non-stick pot.

Ingredients Edit

Directions Edit

  1. Mix 1½ cups sugar and ⅓ cup milk in pan,and 6 tablespoons of butter stirring on medium heat to boil, then reduce heat to med-low, set timer for 4 minutes stir continuously.
  2. Immediately remove from heat and add 1 teaspoon vanilla and quickly add ½ jar of marshmallow, ¾ bag of chocolate chips.
  3. Add ¾ bag of chocolate chips, mix vigorously til creamy and there are no hints of marshmallow.
  4. Pour into 9 x 13-inch pan for thin fudge, and an 8x8 pan for thick fudge.
  5. Repeat instructions listed, adding the peanut butter, in place of the chocolate chips.
  6. Pour over chocolate fudge let cool completely, and keep refrigerated.
  7. Hint: make sure that your butter, sugar, milk is at a rolling boil before setting your timer.
  8. Add, vanilla, fluff, then the chips in that order.
Community content is available under CC-BY-SA unless otherwise noted.