Description
A recipe for Toll House Easter Basket Fudge

Ingredients

• 1 1/2 cups granulated sugar
  
• 2/3 cup (5 fluid-ounce can) Nestlé Carnation Evaporated Milk
  
• 2 tablespoons butter or margarine
  
• 1/4 teaspoon salt
  
• 2 cups miniature marshmallows
  
• 1 1/2 cups (9 ounces) Nestlé Toll House Semi-Sweet Chocolate Morsels
  
• 1/2 cup chopped pecans or walnuts (optional)
  
• 1 teaspoon vanilla extract
  
• Decorator icing (optional)
  
• Jelly beans (optional)

Preparation
LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan; refrigerate until firm. Lift from pan; remove foil. Cut into 48 squares. Top squares with icing and jelly beans.

FOR MILK CHOCOLATE FUDGE: Substitute 1 3/4 cups (11.5-ounce package) Nestlé Toll House Milk Chocolate Morsels for Semi-Sweet Morsels.

FOR BUTTERSCOTCH FUDGE: Substitute 1 2/3 cups (11-ounce package) Nestlé Toll House Butterscotch Morsels for Semi-Sweet Morsels.

Nutrition
Nutrition Information per serving: 140 calories; 40 calories from fat; 4.5 g total fat; 2.5 g saturated fat; 5 mg cholesterol; 40 mg sodium; 23 g carbohydrate; 1 g fiber; 21 g sugars; 1 g protein

Serves
Makes 24 servings - 2 pieces per serving

Variations
no information available