INGREDIENTS

  • 1 1/2 cups sugar
  • 2/3 cup half-and-half or light cream
  • 1/2 cup butter
  • 2 cups miniature marshmallows or
  • 14 large marshmallows
  • 6 ounces sixty percent cocoa chocolate , choppedor semisweet chocolate pieces
  • 1/2 cup slivered almonds (optional)orchopped chopped walnuts , toasted (optional)
  • 1 teaspoon vanilla

DIRECTIONS

  1. Line an 8×8x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside.
  2. Butter sides of a heavy 2-quart saucepan. (A heavy 2-quart pan is important, otherwise the mixture will overcook and separate.) In saucepan combine sugar, cream, and butter. Cook and stir over medium-high heat for 2 to 3 minutes or until mixture boils. Reduce heat to medium; continue cooking for 10 minutes, boiling at a steady slow rate and stirring constantly (mixture should not brown). Remove saucepan from heat. Add marshmallows, chocolate, nuts (if desired), and vanilla. Stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
  3. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 3 to 4 hours or until firm. When firm, use foil to lift from pan. Cut fudge into squares, then cut each in half to make triangles. Store tightly covered in the refrigerator for up to 1 month. If desired, lightly sift cocoa powder over fudge before serving. Makes about 2 pounds (64 pieces).