Marshmallow Chocolate Fudge

 

Holiday cooking has started. I have such wonderful memories of making all sorts of palaharam with Amma for Christmas. Now, I enjoy making similar memories for my kids. Their all-time favorite is this chocolate fudge, which we make together. It is based on Rachel Ray's Five-Minute Fudge Wreath. Marshmallows and raisins have found their way in so that we could keep the fudge nut-free.

Ingredients:

1 12 oz. bag of semi-sweet chocolate chips
1 12 oz. bag of dark chocolate chips
1 14oz. can of sweetened condensed milk
1 tsp. vanilla extract
1 cup raisins
1 cup mini marshmallows

Method:

 

Grease a flat bottomed glass baking dish with softened butter.

Pour the condensed milk into a thick bottomed pan and place on low fire on the stove. Add the chocolate chips and stir till the chips are melted and mixed into the milk. Stir in vanilla extract and remove from fire.

Stir in the raisins and marshmallows immediately. Pour into the greased baking dish and press with a spatula so that it spreads evenly into the dish.

Chill in the refrigerator for 4 to 6 hrs. Cut pieces using a warm knife and store in a container lined with wax paper. Keep the container in a cool place or the refrigerator.