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Everybody's Favorite Fudge

Source of Recipe


From "Maida Heatter's Book of Great American Desserts"






List of Ingredients



• 2 cups toasted pecans or walnuts, divided
  
• 1 jar (7 ounces) marshmallow creme
  
• 4 Tbsp unsalted butter
  
• 1-1/2 cups granulated sugar
  
• 1/4 tsp salt
  
• 12 ounces semisweet chocolate morsels
  
• 1 tsp vanilla extract
  






Instructions



1. Line an 8-inch square pan with aluminum foil, leaving an overhang; press the foil into the corners. Set aside. Pick over the nuts carefully, removing any bits of shell. Reserve 1/2 cup. Set aside.
   
   
2. Pour the evaporated milk into a heavy 2-1/2- to 3-quart saucepan. Add the marshmallow creme, butter, sugar and salt. Place over medium-low heat and stir constantly with a wooden spatula until the mixture comes to a boil. Lower the heat if necessary, and scrape the bottom of the pan occasionally with a rubber spatula to be sure the mixture is not burning.
   
   
3. As soon as the mixture comes to a full boil, immediately start timing for 5 minutes. Stir constantly. (After the 5 minutes are up, the mixture will have caramelized slightly. It is not necessary to test the mixture with a thermometer -- just time it; the temperature will be 226º to 228º F when the boiling time is up.)
   
   
4. Remove the saucepan from the heat and add the morsels; whisk until melted and smooth, stir in the vanilla and then 1-1/2 cups nuts. Quickly pour into the lined pan, smooth the top, and place the reserved 1/2 cup nuts onto the top of the fudge, spacing evenly and pressing down on them enough so they will not fall off.
   
   
5. Let stand until cool, then chill until firm. Remove the fudge and foil from the pan by lifting the corners of the foil. With a long sharp knife, cut the fudge into pieces. Wrap tightly and freeze for longer storage.
   
   Makes about 24 large pieces.