When I got married in 1977, a woman at my parents’ church gave me this version of a popular Michigan treat. I sometimes pipe a bit of frosting onto each piece for decoration during the holidays.
2 teaspoons plus 1 cup butter, divided
4 cups sugar
1 cup 2% milk
25 large marshmallows
1 package (11-1/2 ounces) milk chocolate chips
2 cups semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
Decorating icing and sprinkles, optional
Line a 13x9-in. pan with foil; grease the foil with 2 teaspoons butter.
In a large heavy saucepan, combine the sugar, milk and remaining 1 cup butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat.
Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.
Score into 1-in. squares. Refrigerate, covered, until firm, about 3 hours. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Decorate as desired.
2 teaspoons plus 1 cup butter, divided
4 cups sugar
1 cup 2% milk
25 large marshmallows
1 package (11-1/2 ounces) milk chocolate chips
2 cups semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
Decorating icing and sprinkles, optional
Line a 13x9-in. pan with foil; grease the foil with 2 teaspoons butter.
In a large heavy saucepan, combine the sugar, milk and remaining 1 cup butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat.
Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.
Score into 1-in. squares. Refrigerate, covered, until firm, about 3 hours. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Decorate as desired.
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