Question ID: 1000-6134-0-1-2-3
Recipe Description
3 cups of sugar1 stick unsalted butter (chopped)1/4 tsp sea salt1/4+ cup bourbon (to taste)1 can evaporated milk (5oz)8-12oz marshmallows (or marshmallow cream)1 tsp vanilla extract (or bourbon vanilla extract if you have it)1 bag semi-sweet chocolate chips1/2-3/4 cup chopped pecans (toasted lightly at 350 if you prefer)
To a large pot, add the butter, salt, sugar, evaporated milk, bourbon and marshmallows. Cook over low-med heat, stirring regularly to prevent burning. Once everything is melted and well incorporated, allow the mixture to come to a boil and cook for about 5 minutes. One of the most important things in this step is to be sure the sugar is completely melted. The number 1 problem I experience with fudge is not letting it cook long enough. Your end result will be grainy and gross if the sugar isn't melted.
After 5 minutes of boiling, pour the chocolate chips and vanilla into the pot and remove from heat. Stir quickly to ensure the chocolate melts completely. Once the chocolate is incorporated, pour in your pecans and stir.
Transfer the melted chocolate mixture to a buttered dish and allow to cook. The fudge should start to set almost immediately, but I recommend putting it in the fridge and storing in an air tight container.
Question & Answer
Question: Choose the best title for the missing blank to correctly complete the recipe.
Ingredients
The First 6
The Last 3
____________
Choices:
(A) Done!
(B) Fudgy Fudge
(C) Stirring the Mixture
(D) Set It and Cool It
(A) Done!