As I was making fudge tonight, I told Ryan that I should call this "A diabetic's nightmare" fudge. Yes, it's that bad for you. Oh, well, a little won't hurt, unless you're diabetic.
A DIABETIC's NIGHTMARE FUDGE
Servings: 48
almost but not quite 1 C marshmallow cream
(I used the homemade marshmallow cream I made about 12 days ago. I need to use it up within 14 days. http://kimbersgreatscott.blogspot.com/2010/11/recipe-40-41-moon-pies-homemade.html )
1 1/2 C sugar
2/3 C evaporated milk
1/4 C butter
1/4 t salt
2 C milk chocolate chips
1 cup semisweet chocolate chips
1/2 C chopped nuts (I used pecans)
1 t vanilla
Line your 8x8 pan with foil & set aside. In a large saucepan over medium heat, mix marshmallow cream, sugar, milk, butter and salt together. Bring to a full boil and cook for 5 minutes, constantly stirring.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan & level. Chill in refrigerator for 2 hours or until firm.
EGGNOG FUDGE
Servings: 48
2 C sugar
3/4 C butter
2/3 C eggnog
2 t ground nutmeg
1 t ground cinnamon
12 oz chopped white chocolate
almost but not quite 1 C marshmallow cream
1 t vanilla
1/4 C chopped pecans or walnuts
Grease a 8x8 pan and set aside. Combine sugar, butter, eggnog, nutmeg and cinnamon in a large saucepan. Bring to a boil, stirring occasionally to melt the butter. Once mixture reaches a rolling boil, stop stirring & clip a candy thermometer onto the pan. Heat mixture to 235 degrees or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the white chocolate pieces, marshmallow cream, vanilla and nuts. Beat mixture with a wooden spoon until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly. Cool completely, then cut into small squares for serving.
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