12/21/09

Remarkable fudge


Image courtesy magazineart.org


I had the urge to make fudge last month. This recipe comes from the 1959 Better Homes and Gardens Holiday Cook Book It makes a huge quantity, so be prepared to share! It also freezes nicely if you want to save some for later. Mr. Mordecai thinks it tastes like chocolate ice cream.

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Remarkable fudge

4 cups sugar
1 can evaporated milk
1 cup butter
2 cups chocolate chips
1 jar marshmallow creme
1 teaspoon vanilla
1 cup chopped walnuts

In 3-quart saucepan, combine sugar, milk, and butter. Cook to 236 degrees F (soft ball), stirring frequently, especially toward the end. Remove from heat and add remaining ingredients. Beat until chocolate is melted and all ingredients are blended. Pour into two greased 9" square pans. Score while warm; cut when firm.

Makes 72 pieces. (Nutrition facts below are per piece.)


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