There was no better fudge than the one my grandma prepared. It was much softer than hers, and I made it. When I got around to looking at her recipe, I saw that she had the marshmallows, sugar, milk, butter, and salt heated together in a skillet for five minutes while stirring continuously. After taking it off the heat, she mixed in the vanilla and chips. Even if it’s not quite as tender, it still has that fantastic taste.
ADVERTISEMENT
