These are from Martha Stewart Web Site
* 3/4 cup (1 1/2 sticks) salted butter
* 2 2/3 cups sugar
* 1 can (5 ounces) evaporated milk
* 12 ounces semisweet chocolate, finely chopped
* 2 1/4 cups Momma Reiner’s Homemade Marshmallow Cream (recipe below)
* 1/2 teaspoon pure vanilla extract
Instructions
1.Melt butter in a heavy-bottomed saucepan over medium heat. Add sugar and evaporated milk; bring to a boil. Cook, stirring, until mixture reaches the soft-ball stage, 234 to 240 degrees on a candy thermometer, about 6 minutes.
2. Add chocolate and stir until melted. Add marshmallow cream and vanilla; stir or blend using an immersion blender, until well combined. Remove from heat; use immediately.
Makes about 30 chocolate-covered marshmallows
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Momma Reiner’s Chocolate Fudge
2 2/3 CU sugar
1 1/2 sticks butter
5 OZ evaporated milk
12 OZ semi-sweet dark chocolate
1 tsp vanilla
Instructions
1. Mix first three ingredients in very deep pot
2. Heat up to 235 degrees
3. Add chocolate to pan
4. Add 7 OZ marshmallow cream (see MarthaStewart.com
5. Add vanilla and stir to mix
6. Mix, mix, mix
7. Remove from heat
8. Skewer mallows on stick
9. Dip mallows quickly into fudge
10. Put on parchment to cool
11. Let set overnight
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