Marshmallow nut fudge

Yield: 1 Servings

Measure Ingredient
60 Marshmallows
⅔ cup Butter; cubed, (note: do not make this parev. Margarine just doesn't work well in this!!)
2 tablespoons Water
12 ounces Semisweet chocolate - chopped; (or chips)
1 teaspoon Vanilla extract
2½ cup Coarsely chopped walnuts or pecans.

From: The Book of Chocolates and Petits Fours, by Beverley Sutherland Smith Line bottom of an 11 x 17 pan with foil. In medium saucepan, melt marshmallows, butter and water. Stir occasionally. Add chocolate, vanilla and nuts. Stir until evenly mixed and chocolate has melted. Pour into prepared pan. When cool, refrigerate, wrapped in foil. Cut into bite-size pieces. makes about 80 pieces. You can half this recipe well and pour into an 8 x 8 pan.

Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@...> on Aug 10, 1998, converted by MM_Buster v2.0l.

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