Whipped Fudge Recipe

How to make it

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• Bring evaporated milke, sugar and butter to a hard rolling boil on medium heat. I use a non-stick Dutch oven and a long handled wooden spoon. Boil for five minutes -stirring constantly so mixture does not BURN!
• Also, take a stick of butter around the rim of your Dutch over before cooking your milk/sugar/butter...Stops it from boiling over, plus it makes sure that all of the sugar gets incorporated...No grainy bits left in your mix!
• Now for the fun part!
• Chips, nuts, flavoring in large plastic bowl! Pour the hot mixture of milk/sugar/butter over the chips, nuts and flavoring.
• USE ELECTRIC HAND MIXER: Beat everything in the plastic bowl together on HIGH SPEED for Five MInutes. This will make the most incredibly light airy delicious decadent fudge you have ever had.
• NO MARSHMALLOW STICKY STUFF TO CLEAN UP!
• Whipping the fudge with the electric mixer eliminates the marshmallow-its great but really is just more sugar and air. The mixer takes care of adding the air to your fudge. It's better for you as you are not adding more sugar. I also have added a large Hershey's candy bar-(broken into bits) with the chocolate chips for added richness. You can add any kind of bar you would like (white chocolate etc.
• Pour mixture into 9x13 greased pan...Spray or buttered, or wax paper lined.
• Let cool for at least 30 minutes. You can then cut it and turn it out if you want. I let this fudge cool for at least another 4 hours to set up thoroughly.
• I have prepared this recipe using many different ingreadients-it is fun to experiment and try new flavors together. Crushed candy canes, orange extract, almond extract and almonds, coconut, Maraschino cherries, cranberries, peanut butter and butterscotch...be brave...explore your options! My husband loves the peanut butter and milk chocolate chips together for this fudge.
• Happy Holidays and Enjoy...........DIANA!