Wednesday, December 16, 2009

Old School Fudge

4 cups Granulated sugar
1 can (14 1/2 oz.) Evaporated milk
1 cup (2 Sticks) Unsalted butter + a little extra
12 oz. Bag of chocolate chips, semisweet
1 pint Marshmallow creme
1 tsp Vanilla
1 cup Walnuts, coarsely chopped (optional)

Butter sides of a heavy 3 quart or larger saucepan.

Combine sugar, evaporated milk, and 2 sticks of butter in the saucepan.

Cook over medium heat, stirring frequently, to you reach soft ball stage (236 Fahrenheit) on a candy thermometer.

Remove from heat and quickly add the chocolate chips, marshmallow creme, vanilla, and nuts if desired.

Beat by hand until chocolate and marshmallow are melted and blended well.

Pour into a buttered 13x6x2 inch pan.

Cool in refrigerator until completely cooled and firm (2 to 4 hours)

Tips - You can score the fudge into the desried sizes while still warm in the pan.
You can lay buttered parchment paper across the bottom and up both long sides of the pan to help remove the whole piece of fudge in order to cut it on a cutting board.


No comments: