Smooth Silky Fudge Recipes

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• 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. Chill in refrigerator for 2 hours, or until firm.

Steps:

• Butter an 8-by-11-inch baking pan and set aside.
• In a 2-quart glass bowl, mix the sugar and the evaporated milk.
• Microwave on high, uncovered, for 3 minutes.
• Remove from the microwave oven and stir.
• Microwave an additional 2 minutes, watching closely so that the mixture doesn't boil over.
• Meanwhile, cut the butter into four pieces and set aside.
• Remove the sugar mixture from the microwave and stir in the butter and marshmallows until both are melted.
• Add the chocolate chips, vanilla and nuts, and mix well.
• Spread into the buttered pan and chill for at least an hour, or until firm.
• Cut into small (1-inch) squares and store in tins or plastic storage bags in the refrigerator for up to five days.

Steps:

• Butter a 13-in. x 9-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat; boil for 2 minutes, stirring constantly. , Remove from the heat. Stir in marshmallows until melted. Add chocolate chips and unsweetened chocolate; stir until chips are melted. Add nuts and vanilla. , Spread into prepared pan. Cool for 1 hour at room temperature. Cut into squares. Store in an airtight container in the refrigerator.