¼ cup butter
16 large marshmallows
2/3 cup evaporated milk
2 cups sugar
1 cup chips (chocolate, peanut butter, or white chocolate are my favorites)
1 tsp vanilla
Line an 8x8 baking dish with parchment paper. (THIS RECIPE MUST BE MADE IN A NON-REACTIVE POT OR IT WON’T HARDEN PROPERLY, ENAMEL WORKS BEST). In an enamel pot, over medium heat, bring butter, marshmallows, evaporated milk, sugar, and salt to a bubble. Cook for 5 minutes – STIRRING CONSTANTLY. (If it bubbles too vigorously you may need to reduce the heat, you don’t want the mixture to burn, but you do want it to maintain a constant bubble.)
Remove from heat and add in vanilla and desired chips. (If using white chocolate or peanut butter I tend to add closer to 1 ½ cups.) You can add chopped nuts, if desired, at this point.
Pour hot mixture into lined baking dish, garnish with festive sprinkles, chopped nuts, coconut, or anything else you desire. Cool completely before cutting. Store in the refrigerator.
To make PB Cup Fudge: Make 1 recipe of PB Fudge and pour into a parchment lined 13x9 pan. Make 1 recipe Chocolate Fudge and pour on top of PB Fudge. Let cool completely before cutting.