Rocky Mountain Fudge-Puddles
3/4 csemi-sweet chocolate chips
1/3 ccarnation milk or regular
1 1/4 cconfectioners or sugar
1/4 tspalmond extract
1/4 tspimitation vanilla flavoring
3/4 croasted mixed nuts walnuts, pecans, almonds
1/2 ccold marshmellow cream
How to Make Rocky Mountain Fudge-Puddles
- Prepare your pan: In a 5 3/4 X 3 X 2 inch pan line it with tin foil. Butter the tin foil. Set Aside.
*Note you will need to have these items prepared because when the fudge it done you have to mix, pour, & layer the fudge within 1 minute so the fudge does not harden. So you will have to move quickly.
- In a 1 Qt. Pan Put Sugar, Milk and Butter and heat on 3 on the dial or medium. Stir constantly until the mixture begins to boil. When it boils quit stirring and let the mixture boil without stirring between 12-15 minutes until it gets to the softball stage. It will ball when dipped into cold ice water with a spoon and touched.
- Put into the fridge/freezer until it is warm to the touch. If it gets cold on the top and the bottom is still hot put the pan in a cool bath to cool the bottom of the pan off. *Note: You don't want to cut the fudge when it is to hot or to cold because the marshmellow cream will be to runny and if the fudge is to cold it will be to hard and break into little pieces when sliced.