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Fast Easy Fudge

Storing the ingredients for fudge makes sense to me.....I've made fudge with chocolate chips that were a few years old, and mini marshmallows that were a year old, it was just as tasty as fresh in my opinion. And though it is candy, so it has sugars, this fudge seems

a bit less sweet to me than most, though still sweet of course.....  

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2 c. mini marshmallows

1 can (14 oz.) sweetened condensed milk

3 c. semisweet chocolate chips (this would be 18 oz.)

3 T. butter

dash of sea salt or salt

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1 tsp. vanilla extract (or could use 1 tsp. peppermint extract instead)

Optional: 1 cup or so of chopped walnuts or pecans

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First of all, line a square pan with foil and gently/lightly butter the foil; set aside. (I used

a small rectangle glass pan that is the equivalent of a square pan, but this recipe is not big enough for a 9x13 size pan).

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Place in a large glass microwave-safe bowl:  marshmallows, sweetened condensed milk,

chocolate chips, butter, and salt. Microwave on high at 50 second intervals, stirring each time, until the mixture is smooth and creamy (depending upon microwave/heat, it could be 3 to 5 times: just to smooth and creamy stage when stirred); then add vanilla extract,

stir again until smooth (if using the chopped nuts, add them in with the vanilla).  Spread evenly in the prepared pan, be gentle so the buttered foil doesn't tear. Let it cool for 20 minutes, then cover with plastic wrap and refrigerate for 2+ hours. To cut: pull gently on foil sides to lift it out of pan;  place it upside-down on a large piece of wax paper or use parchment, gently peel off the foil, and then turn fudge over.  Cut in small squares; this makes a lot of fudge....and it's so easy!  Will store, covered well, in fridge for 5 days. 

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