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Blue-Ribbon Fudge

Source of Recipe


Cook's Country






List of Ingredients



• 4 cups sugar
  
• 1 (12-ounce) can evaporated milk
  
• 16 Tbsp (2 sticks) unsalted butter
  
• 2 cups walnuts or pecans, toasted and chopped coarse
  
• 1 (8-ounce) jar Marshmallow Fluff
  
• 2 tsp vanilla extract
  
• 12 ounces bittersweet chocolate, chopped
  
• 8 ounces unsweetened chocolate, chopped
  






Instructions



1. Line a 13- x 9-inch baking dish with two pieces of foil, placed perpendicular to each other; let edges of foil overhang pan.
   
   
2. Bring sugar, evaporated milk, and butter to boil in large, heavy-bottomed Dutch oven over medium-high heat, stirring constantly, until mixture is light tan in color and registers 234° F on instant-read or candy thermometer, 7 to 12 minutes. Take pan off heat; stir in walnuts, Marshmallow Fluff, and vanilla until uniformly combined. Let mixture cool to 200° F, about 7 minutes.
   
   
3. Stir in chocolates until smooth. Pour mixture into prepared pan and refrigerate, uncovered, until firm, about 4 hours. Using foil overhang, remove fudge from pan and cut into squares. (Fudge can be refrigerated in airtight container for up to 1 month.)
   
   Makes about 5 pounds.