People have asked … and I’ve said it at least once already, if I am going to gain five pounds eating this all December long … so are you!!
EVEN MORE REMARKABLE FUDGE
Butter
4 cups sugar
2 5-ounce cans (1 1/3 cups total) evaporated milk
1 cup butter (no substitutes)
1 12-ounce package (2 cups) semisweet chocolate pieces
1 7-ounce dark chocolate or milk chocolate candy bar, cut up
1 7 oz jar marshmallow creme
1 cup chopped walnuts
1 cup chopped walnuts
1 teaspoon vanilla
Here’s How:
- Line a 13x9x2 inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside.
- Butter sides of a heavy 3-quart saucepan. In saucepan, combine sugar, evaporated milk, and the 1 cup of butter. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium and continue cooking and stirring for ten minutes.
- Remove pan from heat. Add the chocolate pieces, cut-up chocolate bar, marshmallow creme, walnuts, and vanilla; stir until chocolate melts and mixture is combined. Beat by hand for 1 minute. Spread in the prepared pan. Score into 1-inch squares while still warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store in a tightly covered container in the refrigerator. Makes 96 pieces (4 pounds).
From the kitchen of Molly Huggins
~M.
P.S. Pumpkin bread coming!
how much Marshmallow creme, Molly?
Andrea Campbell
Oh! 7 oz jar. I fixed it on the recipe …