Miter
Assistant Cook
chocolate chip recipe
• 1 (7-ounce) jar marshmallow cream
• 1 1/2 cups white sugar
• 2/3 cup evaporated milk not condensed
• 1/4 cup real butter
• 1/4 teaspoon salt
• 2 cups milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 cup Planter’s dry roasted salted peanuts
• Mini marshmallows
• 1 Tablespoon pure vanilla extract
Directions
Line an 8 by 8-inch pan with parchment paper. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a full boil, reduce heat to medium and cook for 5 minutes, stirring constantly until thick.
Remove from heat and pour in the chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts, marshmallows and vanilla. Pour into prepared pan.
Chill in refrigerator for 2 hours or until firm. Cut to small squares and wrap in parchment paper squares.
The best rocky-road fudge
• 1 (7-ounce) jar marshmallow cream
• 1 1/2 cups white sugar
• 2/3 cup evaporated milk not condensed
• 1/4 cup real butter
• 1/4 teaspoon salt
• 2 cups milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 cup Planter’s dry roasted salted peanuts
• Mini marshmallows
• 1 Tablespoon pure vanilla extract
Directions
Line an 8 by 8-inch pan with parchment paper. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a full boil, reduce heat to medium and cook for 5 minutes, stirring constantly until thick.
Remove from heat and pour in the chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts, marshmallows and vanilla. Pour into prepared pan.
Chill in refrigerator for 2 hours or until firm. Cut to small squares and wrap in parchment paper squares.
Milk chocolate chips_______________ Dark chocolate chips
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