Kitchen Meets Culinary Clutz

That blizzard was interesting...

I went stir crazy at about 9:30 p.m. last night and decided I wanted to make fudge!! I got a little carried away with the nuts because, well, I wanted my fudge to resemble the state of mind my kids were in after being held against their will inside the house and forced to tidy up. I'm pretty sure they were on the brink of insanity because it was much too cold (6°F. /windchill of -20°F.) to go outdoors and enjoy the fresh fallen snow.

This recipe is extremely easy to make. It takes maybe 10-minutes, at most, to whip it together and another 30-minutes in the fridge to set.

Enjoy!

• Cooking spray, or Canola oil for greasing pan
• 3 1/2 cups Miniature Marshmallows
• 1 1/2 cups Pecans (or walnuts), coarsely chopped, optional
• 2 cups Semi-sweet chocolate chips
• 1 14-oz can Sweetened condensed milk
• 1 tsp Pure Vanilla extract

1. For easy handling and super easy clean-up, Line a 9-by-9 inch square baking pan with foil (be sure to let the foil hang over the outside edges of pan) and coat with cooking spray. 
2. Set aside 1/2 cup of marshmallows and 1/2 cup pecans.
3. In a large microwave-safe mixing bowl, microwave 2-cups chocolate chips and sweetened condensed milk on HIGH for 1-minute. 
4. Stir with rubber spatula. If chocolate chips are not fully melted heat in microwave for another 30 seconds to a minute. Do not overheat.
5. Stir in vanilla extract
6. With your rubber spatula gently fold-in 3-cups of marshmallows and 1-cup of pecans.
7. Pour mixture into prepared baking pan making sure to spread evenly to the edges of the pan.
8. Sprinkle the top of fudge with reserved marshmallows and pecans.
9. With your hands press the marshmallows and nuts into fudge.
10. Cover baking pan with plastic wrap and chill in refrigerator for about 30 minutes, or until it is firm.
11. When fudge is ready to serve, lift the foil to remove the fudge out of the pan. 
12. Pull foil away from sides of fudge and slice into about 24 pieces.