I also thought it would be a great time to share THE best fudge recipe I have ever tried. No joke. THE best. I made this fudge for my kids’ teachers, our neighbors, and extended family during the holiday season. Heck, I might make it for every holiday on the calendar. Everyone agreed that it is creamy smooth perfection.
2 teaspoons plus 1 cup butter, divided
4 cups sugar
1 cup 2% milk
25 large marshmallows
1 package (11.5 oz.) milk chocolate chips
2 cups (12 oz.) semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
1. Line a 13 in. x 9 in. pan with foil; grease the foil with 2 teaspoons butter.
2. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring for 2 minutes. Remove from the heat.
3. Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.
4. Score into 1-in. squares. Refrigerate, covered, for 3 hours or until firm. Using the foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers.