12 ounces semisweet chocolate chips
2 cups miniature marshmallows
½ cup unsalted butter, melted
3 teaspoons vanilla extract
1 (6-ounce) can evaporated milk
2 ¼ cups granulated sugar
1 cup confectioners sugar
Butter a 9-by-9-by-2-inch baking pan and set aside. In a large mixing bowl, combine the chocolate, marshmallows, butter and vanilla. Set aside.
Put the evaporated milk and sugar in a large pot. Bring to a rolling boil and stir constantly for 10 minutes (a long-handled wooden spoon works best). Turn off the heat. Add the chocolate-marshmallow mixture to the pot, stirring constantly until smooth and melted.
Pour the fudge mixture into the buttered baking pan and allow to sit at room temperature for one hour, then scoop out chocolate, rolling into bite sized rounds.
Refrigerate chocolate snowballs for one hour, then sprinkle or roll each ball in confectioners sugar. Store chilled for weeks.
This recipe is one of our five ideas for edible homemade gifts. Click here to read the full story on lohud.com.