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Christmas: My Christmas Fudge

Source of Recipe


Taste of Home, December 2013



List of Ingredients



• 4-1/2 cups sugar
  
• 1 can (12 ounces) evaporated milk
  
• 1/2 cup butter, cubed
  
• 2 packages (11-1/2 ounces) milk chocolate chips
  
• 4-1/2 cups miniature marshmallows
  
• 2 ounces unsweetened chocolate, chopped
  
• 3 cups chopped walnuts, toasted *
  
• 2 tsp vanilla extract
  
• 4-ounce white baking chocolate, melted
  






Instructions



1. Line a 13- x 9-inch pan with foil; coat with cooking spray.
   In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat.
   
   
2. Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnuts and vanilla. Immediately spread into prepared pan. Drizzle with melted white chocolate; cool completely.
   
   
3. Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers.
   
   Makes 5-3/4 pounds.
   
   
   * TO TOAST NUTS:
   Spread in a 15x10x1-inch pan. Bake at 350 degrees for 5 to 10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and lightly brown over low heat, stirring occasionally.
   
   Makes 5-1/2 pounds (96 pieces).