SANDRA’S CHRISTMASTIME FUDGE

Melt-in-your-mouth deliciousness!

I found my recipe of this fudge featured 

@ www.charity.cs.uwlax.edu 
shortly after I posted it...

Yields: 64 small squares
(or 34 medium squares)
Prep/Cook: 20 Mins.

INGREDIENTS

1/3 cup +2 tablespoons evaporated milk (not sweetened condensed milk ;-)
1 cup granulated sugar
3 tablespoons unsalted butter
pinch fine-grain kosher salt
1-1/2 cups semisweet chocolate chips
½ cup Andes Creme de Mint chips
1 cup milk chocolate chips
1/2 cup walnuts, finely chopped
2 teaspoons vanilla extract
½ cup miniature marshmallows
½ cup coconut flakes
3 drops red liquid vegetable food coloring
3 drops green liquid vegetable food coloring

METHOD

Prepare a 9"x9” square pan by lining it with foil, leaving a flap for easy removal of fudge later on, and then spray the pan with butter spray, and set aside.

Place the chopped coconut flakes in two separate jars, and sprinkle one jar with 3 drops of red food coloring, and the other with 3 drops of green, and then vigorously shake each to equally coat the coconut with color. Set aside.

To make the fudge, add condensed milk, sugar, and butter, and kosher salt in a heavy-bottom saucepan over low heat, stirring just until hot and sugar has dissolved (please do not boil), add the three different chips, and gently stir until smooth and melted, about 10 minutes. Remove from the heat; stir in nuts, and vanilla. Quickly but gently, fold in the marshmallows (to prevent over melting), and spread fudge mixture evenly into prepared pan using a spatula. Sprinkle alternating stripes with two different colors of coconut, and gently press to adhere.

Cool to room temperature, uncovered, on counter for 30 minutes. Move to refrigerator, uncovered, and continue to chill for 2 hours, until fudge is firm. Remove the fudge from the pan. Peel off the foil underneath, and place fudge upright onto cutting board.  Cut into equal squares (See *Tip, below). Once pre-chilled and cut into squares store the fudge, covered, in the refrigerator. – Enjoy!

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*Tip: To cut fudge, first cut down the middle, turn, and cut down the other middle to form four large pieces, and then cut each of the four pieces, four times each way to end up with 64 even pieces ~ Merry Christmas!  
--I wrap each of my fudge squares individually, as I tend to mail them.
--You can also make this fudge ahead of time and freeze it; it thaws beautifully ;)