Classic Chocolate Fudge

I'm going through some serious blogging and baking withdrawal while on this vacation. Aside from the entire bag of candy corn that I've consumed so far this week, I've really been craving something sweet.

Today I stopped at the Mrs. Field's at the Maine Mall (in Portland, ME), hoping to get my fix.

I was sorely disappointed.

The chocolate chip walnut cookie was dry and needed a bit of salt.  Yes, I've talked about needing salt in baked goods before.

The white chocolate cranberry cookie was a little too rich but better than the chocolate chip one.

So along with missing baking, I'm missing blogging!  I have so much to share!  Don't fret.  I'll share in the forthcoming weeks.  I'm sure you want to know about the snowstorm and the paralytic shellfish poisoning.

I just commandeered the computer from my husband in order to get my blogging fix.

Last week, while at my parents', I made some fudge.

It was good.  It disappeared in a day.  I recommend adding walnuts.  I didn't because they weren't my ingredients to use in the first place and I didn't know if other plans were in the works for whatever nuts were to be found. 

Photo-wise, this is Instagram.

Classic Chocolate Fudge
from Carnation

1 1/2 cups sugar
2/3 cup evaporated milk
2 T. butter
1/4 t. salt
2 cups mini marshmallows
1 1/2 cups chocolate chips
1 t. vanilla
1 cup chopped nuts (optional)

Combine sugar, milk, butter, and salt in a medium saucepan.  Bring to a full rolling boil over medium heat and stir constantly for 4-5 minutes.  Remove from heat and stir in the marshmallows, chips, and vanilla.  Stir vigorously until all is incorporated.  Add the nuts.

Spread into a foil-lined and greased 8x8 inch pan.  Refrigerate for at least 2 hours before cutting.  I left mine in the fridge for about 6 hours and it was perfect.  Remove the foil from the pan and cut the fudge into squares.

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