Fantastically Frugal

Bear with me,as this shall be my first tutorial.

Bubs is now in preschool and I needed some gifts for the teacher, aids and speech pathologist.  I found a recipe given to me from my grandmother for fudge and declared that would be perfect.

Start with the ingredients.

Add sugar, salt, butter and evaporated milk into a heavy saucepan and bring to a boil.

Make sure this is a big saucepan (do not ask how I know this, it was a messy lesson in cooking).

While that is cooking, break up choclate and add to a mixing bowl.

The only thing better than a bowl full of chocolate is a bowl full of chocolate and marshmellow!

Add the thick liquid mixture once is has boiled for 6 minutes.  It should be hot.  Mix this together until everything is melted.

The directions say to spray a 15 1/2 by 10 1/2 jelly-roll pan with non-stick cooking spray and pour the fudge in there.  I do not have this so I used 2 8 by 8 pans.  I lined the pans with wax paper to make it easy to flip them out of the pans and onto a cutting board.

Next you have to let the fudge harden.  I placed in on the counter for a while and then popped it in the fridge to finalize.  Once the fudge has set, flip onto a cutting board and cut off edges.  I place these in a bowl and let Bubs and Hubby snack out of there..it is still good fudge, just not so pretty.

Cut into 1 inch pieces.

Place into baggies or tins.  Aren’t these little name tags adorable?  I want to make my own next year!

Done and ready to pass out!

Million Dollar Fudge

4 1/2 cups sugar

Pinch salt

2 tablespoons butter

1 (12 ounce) can evaoprated milk

2 cups coursely chopped pecans (I left these out)

1 pint (1 small jar) marshmellow cream

12 ounces semisweet chocolate

12 ounces German’s sweet chocolate

In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil.  Boil for 6 minutes.  Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl.  Pour the boiled syrup over the chocolate mixture.  Beat until the chocolate is all melted. Spray a 15 1/2 by 10 1/2 jelly-roll pan with non-stick cooking spray and pour fudge into pan.  Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed the hardening process)