Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

German Chocolate Fudge




Source of Recipe


Thanks, Julia


List of Ingredients




12 oz. semi-sweet chocolate chips
12 oz. sweet German chocolate, broken into pieces
7 oz. marshmallow cream
4 cups sugar
2 tbsp. butter or margarine
13 oz. evaporated milk (just over 1 can)
pinch salt
1 tsp. vanilla
2 cups chopped pecans
Directions:


Recipe



Combine chocolate chips, German chocolate and marshmallow cream in a large bowl; set aside. Combine sugar, butter, milk and salt in a heavy skillet. Bring to a rapid boil, then boil 6 minutes, stirring constantly. Add vanilla. Pour hot butter mixture over chocolate mixture in a large bowl. Stir with a wooden spoon until smooth. Add nuts and mix well. Spread fudge in a 15-1/2x10-1/2x2" jellyroll pan. When cool, cut into squares. Makes 5 pounds.