Viennese Fudge
1 tsp plus 3 tbsp butter (no substitute), divided
2 cups sugar
1 cup evaporated milk
½ tsp salt
1 cup miniature marshmallows
1½ cups semisweet chocolate chips
2 tsp vanilla extract
1½ cups ground hazelnuts, toasted
Line an 8-inch square pan with foil and butter the foil with 1 tsp butter; set aside.
In a large saucepan, combine sugar, milk, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Boil and stir for 6 minutes.
Remove from heat; stir in marshmallows until melted. Add chocolate chips and stir until melted. Stir in vanilla and nuts. Pour into prepared pan. Let stand at room temperature until cool.
Using foil, lift fudge out of pan; cut into 1-inch squares. Store in an airtight container in refrigerator.
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Last edited by Aline; November 19th, 2006 at 12:01 PM.
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