Sunshine’s Secret Fudge

Baking for others is one of my favorite things to do during the holidays. I enjoy making treats for others because they know it comes from the heart. I have always enjoyed baking (desserts mostly) and have always found it so much fun to make all kinds of goodies and wrap them in cute gift bags using fun ribbons and gift tags for friends and family as gifts. The recipe I am about to share with you is my all-time favorite thing to make during the holidays. It is SO simple to make…..and VERY, VERY good (if I do say so myself)!!
My secret fudge…. I know, it’s not much of a secret if I’m sharing the recipe with all of you, but the source of my recipe is a secret….because if I told you, you wouldn’t believe me!

Ok, ok, you twisted my arm….I’ll tell you. I found it on the back of a marshmallow cream jar!! : ) I TOLD you, you wouldn’t believe me!! It may be from the back of a marshmallow cream jar, but you have never tasted better fudge. Or found fudge that was easier to make!

I have many variations to my fudge; plain fudge, fudge with nuts, peanut butter and chocolate fudge (tastes even better than a Reese’s Peanut Butter Cup if you can imagine that!), white chocolate fudge, you get the picture. And it so easy to make all of these variations of flavors because this fudge is make with chocolate chips! And these days, you can find all kinds of flavored chocolate chips which you can turn in to fudge!
Now, on to the recipe….

Ingredients:

  • 3 cups sugar
  • 3/4 cup margarine
  • 2/3 cup evaporated milk
  • 1 12-oz. package semi-sweet chocolate chips (or whatever flavor chocolate chips you desire: peanut butter, white chocolate, mint, etc)
  • 1 7-oz. jar Kraft Marshmallow Cream
  • 1 cup chopped nuts, optional
  • 1tsp. Vanilla

Directions:

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly (and you have to stir constantly or it will burn, trust me!). Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow cream, nuts (if desired) & vanilla; beat until blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

**To make layered fudge (like peanut butter and chocolate, I usually make one batch of each flavor and split it in to two 9X13 pans. Make one flavor first (ex: peanut butter) pour it in to the two pans. Let that layer cool while you make the next batch (I usually put it in the fridge). Make the next batch with the other flavor (ex: choc.) and pour it on top. This way they will not mix in to each other and get all messy.

See, it couldn’t be easier and everyone is SURE to love it! It’s always the go-to holiday recipe for me. I hope you enjoy and have a Happy Holiday!.

Guest post by Sunshine from Make Life Delicious
I am a Texas girl through and through, now living in Arkansas (only because that’s where my husband is : ). I enjoy cooking and sharing great and easy recipes with others. I started this blog less than a year ago not knowing what in the world I would ever blog about. My husband is a computer whiz and had been encouraging me to start a blog for quite a while. I decided to give it a go, and here I am! I have officially become a ‘food blogger’ and have fallen in love with it.

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