Marshmallow Cream Fudge

1 jar marshmallow cream
2/3 C evaporated milk
1 12 oz. pkg semi-sweet chocolate chips
1 1/2 C sugar
1/4 C butter
1/4 t salt
1/2 C chopped walnuts
1 t vanilla extract

In a saucepan combine marshmallow cream, sugar, milk, butter and salt. Bring to a boil, stirirng constantly over medium heat. Continue to boil for 5 minutes stirring constantly. Remove from heat. Add chips; stir until they are melted. Ad nuts and vanilla extract. Pour into a foil lined 8 inch square pan. Chill in refrigerator until set. Makes 2 1/4 pounds. Haystacks
Melt two 12 ounce packages of butterscotch morsels in a pan over low heat. Stir eight ounces of dry roasted peanuts and five ounces of chow mien noodles into the butterscotch. Drop by teaspoons onto waxed paper to cool.

No comments:

Post a Comment