   
     
Fudge!!!
Quick Chocolate Fudge
1 can (5 ounces) evaporated milk (not
sweetened condensed milk)
2-1/2 cups sugar
1/2 cup (1 stick) unsalted butter
1/4 teaspoon salt
1 jar (7 ounces) marshmallow creme
1 package (12 ounces) semisweet chocolate chips
3/4 cup finely chopped pecans
1 teaspoon vanilla
1/2 teaspoon bourbon or any other liquor of your choice (optional)
Directions
1. Line 9-inch square pan with foil, extending over sides. Rub with butter.
2. Combine evaporated milk, sugar, butter and salt in 2-quart microwave-safe
bowl. Microwave on high power for 6 to 8 minutes or until mixture comes to
rolling boil, stirring twice.
3. Add marshmallow creme and chocolate chips to butter mixture; blend until
smooth. Stir in pecans, vanilla and bourbon, if desired. Pour into prepared pan.
Cool to room temperature. Using tip of knife, mark fudge into 36 squares.
Refrigerate until firm.
4. Lift foil and fudge from pan. Remove foil from sides. Cut through lines to
make 36 pieces. Store in refrigerator. Stovetop method: Line and butter pan as
above. Combine milk, sugar, butter and salt in large saucepan. Bring to boiling
over medium heat, stirring; boil for 5 minutes, stirring constantly. Remove from
heat. Add remaining ingredients. Proceed as above. Variations: For White
Chocolate Fudge, substitute white chocolate baking pieces for semisweet
chocolate. Proceed with recipe. For swirl variation, dollop half semisweet
chocolate and half white chocolate in pan; marbleize with knife. Makes 36
pieces.
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