Email to Buny      

Even-More-Remarkable Fudge

Source of Recipe

BH&G Holiday Cooking, 1997


List of Ingredients

butter
4 cups sugar
1 10 ounce can evaporated milk -- 1 1/2 cups total
1 cup butter -- no substitutes
12 ounces semisweet chocolate pieces -- 2 cups
7 ounces dark chocolate -- cut up or milk chocolate candy bar
7 ounces marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla


Recipe

LINE a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside. BUTTER sides of a heavy 3-quart saucepan. In saucepan, combine sugar, evaporated milk, and the 1-cup butter. Cook and stir over medium-high heat till mixture boils. Reduce heat to medium and continue cooking and stirring for 10 minutes.

REMOVE pan from heat. Add the chocolate pieces, cut-up chocolate bar, marshmallow creme, walnuts, and vanilla; stir till chocolate melts and mixture is combined. Beat by hand for 1 minute. Spread in the prepared pan. Score into 1-inch squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store in a tightly covered container in the refrigerator. Makes 4 lbs.