Phat Cow Fudge
Daily I am bombarded by floods of recipes in my email inbox! They are all tempting, and I have no willpower….so a normal day during the holidays usually consists of one new recipe. My kids love it, my thighs don’t! The Girl Who Ate Everything had a recipe for Phat Cow Fudge, which first of course the name caught me….but then the recipe did as well! I made it for my family and they loved it. The recipe makes 2 9X13 baking dishes , so I did half without nuts for the kids, and the other half I added in chopped pecans for the adults. One little bite will send you into heavenly chocolate bliss!
Phat Cow Fudge
Lisa @ onceamonthmeals.com
- 20 oz Hershey’s milk chocolate bars, broken into pieces
- 12 oz semi sweet chocolate chips
- 1 cup butter, cut into pieces
- 4 cups sugar
- 12 oz evaporated milk
- 2 1/2 cups mini marshmallows
- 4 cups frozen mini marshmallows
- 2 tsp vanilla extract
- 2 cups pecans or walnuts, chopped (if desired)
Place the 4 cups of mini marshmallows in the freezer until frozen. In a large bowl, place broken milk chocolate bars, chocolate chips and butter pieces; set aside. In a large saucepan, combine the sugar, evap milk, and 2 1/2 cups marshmallows. Bring to a boil over medium heat. Stirring constantly. Continue to cook and stir at a light boil for an additional 7 minutes. Remove from heat and pour directly over the chocolate/butter mixture. Stir with a wooden spoon until the chocolate and butter are melted. Don’t worry if it looks as if it is separating, just keep on stirring. Stir in the vanilla, and add the frozen marshmallows and nuts. Spread onto a large buttered cookie sheet or 2 greased 9×13 baking dishes. Cool completely. Store in airtight container.
Freeze in airtight container up to 3 months.
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