Becky's Fudge

  • 2 pkgs (24 oz) semi-sweet chocolate chips
  • 1 cup butter 
  • 7½ oz marshmallow cream
  • 4½ cups sugar
  • 13 oz evaporated milk
  • 2 tablespoons vanilla
  • ½ cup nuts

Place the chocolate, butter and marshmallow into a large bowl. In a heavy pan bring milk and sugar to a boil. Once boiling, time for 8 min. stirring constantly. Pour over chocolate mixture. Stir till blended. Stir till fudge holds shape. Stir in vanilla and nuts. Pour into a greased pan. Refrigerate until cold. Cut into 60 squares. Cover airtight. Store cool.

You will find that there is a critical point with all that stirring. If you don't stir it long enough the fudge will never firm up. If you stir too long it gets so stiff it will no longer pour.

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