Pot Fudge

Pot Fudge





Ingredients:

• 2 ½ cups Sugar
• ½ cup CannaButter
• 2or 3cups of evaporated milk
• 7 oz marshmallow crème or 1 bag of marshmallows
• ¾ cup Chopped walnuts
• 1 teaspoon Vanilla
• 2 cups Semi-sweet chocolate chips

Instructions:
Line 9-inch square or 13 x 9 inch pan with foil and CannaButter it so that the cake can be easily removed once set. Combine sugar, margarine, and evaporated milk in a large saucepan and bring it to a boil over medium flame and keep stirring constantly. Boil it for five minutes and then remove from heat. It is now time to add marshmallow crème and chocolate chips and blend until smooth. Once done, stir in vanilla and walnuts and pour into buttered and foil-lined pan. Thereafter, cool to room temperature and score fudge into 36-48 squares. Keep it in the refrigerator until firm and remove the fudge from pan by lifting foil and slice into squares of approximately 1 inch.