![]() When the syrup is really boiling, it will look foamy. Little bubbles at the edges of the pan don't count. Don't start timing five minutes until your syrup is vigorously boiling. Depending on your stove, it may take a very long time for your syrup to boil. Pour into your foil-lined pan to set up.īecause I once made fudge soup as a teenager, I'll give you some extra tips about the syrup. Stir until all the chocolate and marshmallows have melted. Pour hot syrup over the mixture you have set aside in the bowl. Stir until the butter has completely melted. Remove from heat and add the butter and vanilla. When syrup comes to a rolling boil, cook exactly five minutes more (still stirring constantly). (As long as you stir constantly, you can use a higher heat.) Stir constantly. In a small saucepan, cook the syrup ingredients together over medium to high heat. Line a large casserole dish with aluminum foil. Place the nuts, marshmallows, chocolate chips and milk chocolate in a large bowl. 1 lb milk chocolate, broken into chunks (I use Hershey bars).2 cups nuts (optional, but super yummy!).Have these ready ahead in a large bowl before you prepare the syrup: RELATED: Holiday White Chocolate Popcorn with Sea Salt, Best Ever Gluten Free Chocolate Orange Cream Cheese Brownies, Chocolate Peppermint Trifle Lucky! On this recipe in my Grandmother's file, she wrote: "The best candy ever invented." I think I agree. Well, guess what? You get the fudge recipe for free. I'm guessing it's because it's so good that the secret recipe is worth millions. Why is it called Million Dollar Fudge? I have no idea. It's about time! I've only been trying to do it for the last four years. I finally whipped up a batch of my mom and Grandmother's famous Million Dollar fudge early enough in the season to share the fudge recipe with all of you before Christmas. I may or may not have eaten fudge with my breakfast this morning.
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