Fudge is the one, universal piece of candy that is made during the holidays.  And I think it is totally under rated as far as it's simplicity goes.  Most candy, you have to have candy thermometers and double boilers.  I'm here to tell you that it does not have to be that complicated.  All you need is some chocolate chips, some marshmallows, and patience.

It is VITAL that you follow the cooking instructions in this recipe though.  If you don't, you'll end up with fudge that does one of two things: the sugar will crystalize or the fudge will not set up.  But if you just follow the instructions, you'll have soft, rich fudge.  Again, not complicated, just important you follow the directions.



1 cup butter
1 bag semisweet chocolate chips
2 cups mini marshmallows
4 cups sugar
1 can evaporated milk
2 tsp. vanilla


1. Butter/grease a 9x13 inch pan. Set aside.

2. Pour chocolate chips and butter into a large glass bowl.  Set aside.

3. Combine marshmallows, sugar, and evaporated milk in a large stockpot - use a large pot to avoid mixture bubbling over.  Bring to a boil over medium heat, stirring constantly.  Cook for 10 minutes.

4. Pour hot sugar mixture over chocolate chips and butter.  Using a hand beater, beat for 5 minutes to make sure all ingredients are incorporated.

5. Pour fudge into buttered pan and allow to cool completely.

6. When cooled, cover with plastic wrap and place in fridge.  Allow to sit overnight.  Slice into 1 inch squares and serve.

Serves 24