4 cups granulated sugar
16 oz. package mini marshmallows
1 can (12 oz.) evaporated milk
1 package (12 oz.) Ghirardelli Semi-Sweet Chocolate Chips*
2 packages (11.5 oz. packages) Ghirardelli Milk Chocolate Chips*
2 cups chopped walnuts, optional
Butter a 9X13 inch baking pan. Set aside.
Place milk and sugar in a saucepan and
cook on medium heat, bringing mixture to
a boil. Stir in marshmallows, and chocolate
chips. Remove from heat quickly, and fold
in chopped walnuts. Pour or spread fudge
into buttered pan. Refrigerate for several
hours or overnight. To serve, remove from
regrigerator, and bring to room temperature,
and slice into 1 inch pieces.
*Note: Use any brand of chocolate chips you like.
Ghirardelli Brand chips were the ones at my local
market last Christmas, 2001. They are an
excellent brand. There are several very good brands.
TIP: The secret to making
this fudge so fluffy is not letting the
ingredients cook on the stove top too long. Just
let the milk and sugar come to a boil, stir in the re-
maining ingredients quickly (except for the nuts),
remove from stove immediately, and fold in the nuts.
Source: Donna Kesch
Submitted By: Donna Kesch
Date: April 26, 2002