Phat Cow Fudge
Decadent, no-bake chocolate marshmallow fudge that's quick to make and great for sharing.
Servings: 60 servings
Ingredients
- 20 ounces Hershey's milk chocolate bars broken into pieces
- 12 ounce semi-sweet chocolate chips
- 1 cup salted butter 2 sticks, cut into pieces
- 4 cups sugar
- 12 ounce evaporated milk 1 12-ounce can
- 2.5 cups mini marshmallows to be cooked in the sugar mixture
- 4 cups frozen mini marshmallows keep frozen until added
- 2 teaspoons vanilla extract
- 2 cups walnuts or pecans chopped
Instructions
- Put 4 cups of mini marshmallows into the freezer until they are frozen solid; set aside.
- In a large bowl combine the broken Hershey's milk chocolate pieces, semi-sweet chocolate chips, and the butter pieces; set aside.
- In a large saucepan combine the sugar, evaporated milk, and 2 1/2 cups of mini marshmallows (the amount listed to cook); stir to combine.
- Bring the mixture to a boil over medium heat, stirring constantly; once it reaches a light boil, continue to cook and stir for 7 minutes.
- Remove the pan from heat and immediately pour the hot sugar mixture over the chocolate and butter in the large bowl.
- Stir with a wooden spoon until the chocolate is melted and the mixture loses its shine; it may look separated—keep stirring until it smooths as it cools.
- Stir in the vanilla, then fold in the frozen 4 cups of mini marshmallows and the chopped walnuts or pecans.
- Spread the fudge evenly into a buttered cookie sheet or into two buttered 9x13 baking dishes for a full batch.
- Cool completely at room temperature or chill to speed up setting, then cut into pieces and serve.
Equipment
- Large Bowl
- Large Saucepan
- Wooden Spoon
- Measuring cups and spoons
- cookie sheet or two 9x13 baking dishes
- butter or nonstick spray (for pan)
Notes
- Source: Eat Cake For Dinner.
- Makes about 60–70 pieces.