This is a variation on classic fudge that I made this year to give to colleagues at the office for the holidays. After fudge set, I transferred to small clear bags and tied with ribbon as the gift packaging.
Servings: 12 cookie cutters (dependent on size of cutters)
Fresh
3/4 cup butter (1-1/2 sticks)
Pantry
2/3 cup evaporated milk
2-1/2 cups granulated sugar
1 package (12 oz.) semi-sweet chocolate chips
7 oz. marshmallow crème
1 tsp. vanilla extract
Heat butter, milk, and sugar
Combine sugar, butter and milk in a medium pot. Heat over medium-high heat and bring to a boil. Boil the sugar mixture for 5 minutes, or until the temperature of the mixture reaches 234 degrees-F. Remove from heat.
Add chocolate and remaining ingredients
Gradually add chocolate chips. Stir until melted. Add marshmallow and vanilla and stir until well combined.
Cool fudge in cookie cutters
Wrap one side of cookie cutters tightly with aluminum foil. Spoon batter into the cookie cutters, approximately 3/4 full. Smooth with a spatula. Let fudge cool at room temperature.
Serve
Once fudge is set, remove aluminum foil. Cover with plastic wrap and transfer to the refrigerator until ready to serve or give away.
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