Recipe: Carnation Fudge (Carnation, 1980's)

CARNATION FUDGE

"A family favorite for generations."

2 tablespoons butter
2/3 cup undiluted Carnation Evaporated Milk
1 2/3 cups sugar
1/2 teaspoon salt
2 cups (4 ounces) miniature marshmallows
1 1/2 cups (1 1/2 six-ounce packages) semi-sweet chocolate chips
1 teaspoon vanilla
1/2 cup chopped nuts

Combine butter, evaporated milk, sugar, and salt in saucepan over medium heat, stirring occasionally. Bring to full boil. Cook 4 to 5 minutes, stirring constantly. Remove from heat. Add remaining ingredients. Stir vigorously until marshmallows melt and blend. Pour into 8-inch square buttered pan. Cool. Cut in squares.

VARIATIONS:

PEPPERMINT FUDGE:
Prepare Carnation Fudge; reduce vanilla to 1/2 teaspoon and add 1/4 teaspoon mint extract. Omit nuts. Sprinkle crushed, hard peppermint candy over top.

PEANUT BUTTER FUDGE:
Prepare Carnation Fudge; substitute peanut butter chips for chocolate chips. Spread 6 ounces melted chocolate chips over cooled fudge.

Makes 2 pounds
Source: Recipe booklet: Recipes for All Reasons: Great Ideas from Carnation Evaporated Milk, 1985