Food
1785 Inn’s Fudge Delight
By Yankee Magazine|Nov 29 2007|
Yield
Makes 3 dozen pieces
Ingredients
4 ounces unsalted butter
6 ounces semi-sweet chocolate chips (we use Callebaut 60-40)
1/3 cup evaporated milk
16 ounces confectioners’ sugar
1 teaspoon vanilla
1 pinch salt
1/2 cup chopped English walnuts
1 cup miniature marshmallows
Instructions
Heat the butter, chocolate chips, and milk together in a sauce pan over medium heat, stirring until smooth. Pour into mixing bowl and beat in confectioners’ sugar, vanilla, and salt until thoroughly mixed. Fold in the chopped walnuts and miniature marshmallows and pour into a buttered 8″x8″ pan. Let sit for an hour and then cut into 36 pieces (6×6).
