Marshmallow Fudge

Ingredients

1 ½ cups Ginger Evans granulated sugar

⅔ cups (5 oz.) Ginger Evans evaporated milk

2 Tbsp. Coburn Farms butter

¼ tsp. Marcum salt

2 cups Ginger Evans miniature marshmallows

1 ½ cups Ginger Evans semi-sweet chocolate morsels

1 tsp. Marcum vanilla extract

Notes

Directions

1. Line an 8-inch baking dish with foil or parchment paper; lightly grease and set aside.
2. In a heavy-duty sauce pan, combine the sugar, evaporated milk, butter and salt. Bring to a boil, stirring often; then continue to boil and stir for 4-5 minutes.
3. Remove from heat and add in the marshmallows, chocolate morsels and vanilla. Beat vigorously for 1 minute or until all the marshmallows are melted.
4. Pour the fudge into the prepared pan and use a lightly greased spatula to spread it into the corners of the pan.
5. Let fudge cool to room temperature and then refrigerate for 2 hours before slicing into squares. Store in an airtight container
6. Fudge Variations
7. Chocolate Peanut Butter Fudge – add 1 cup of Nutsome creamy peanut butter with the marshmallows; top fudge with chopped Nutsome peanuts
8. Coconut Almond Fudge – substitute Ginger Evans milk chocolate morsels for semi-sweet chocolate morsels; mix ½ cup each toasted Ginger Evans coconut and chopped Nutsome almonds into the fudge after the marshmallows have completely melted
9. Cookies & Cream Fudge – substitute Ginger Evans white baking morels for the semi-sweet chocolate morsels; mix 12 crushed chocolate Sunny’s Creamsations into the fudge after the marshmallows have completely melted
10. White Chocolate Cranberry Pecan Fudge – substitute Ginger Evans white baking morels for the semi-sweet chocolate morsels; mix ½ cup each Tipton Groves dried cranberries & Nutsome chopped pecans into the fudge after the marshmallows have completely melted