| Recipe: |
1 t plus 3 tablespoons butter (no substitutes), divided
2 c sugar
1 c evaporated milk
1/2 t salt
1 c miniature marshmallows
1 1/2 c semisweet chocolate chips
2 t vanilla extract
1 1/2 c ground hazelnuts, toasted
Line an 8-inch-square pan with foil, allowing foil to extend 1 inch over edge of pan, and butter foil with 1 teaspoon butter; set aside.
Combine sugar, milk, salt and remaining 3 tablespoons butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 6 minutes. Remove from heat; stir in marshmallows until melted. Add chocolate chips and stir until melted. Stir in vanilla and nuts. Pour into prepared pan and spread evenly with a spatula. Let stand at room temperature until cool.
Using foil, lift fudge out of pan; cut into 1-inch squares. Store in an airtight container in the refrigerator.
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