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A good, basic recipe for the classic chocolate
marshmallow fudge.
Chocolate Fudge
- 2 cups butter, softened
1 (7-ounce) jar marshmallow creme
- 3 (12-ounce) packages semisweet chocolate
chips
- 4 1/2 cups granulated sugar
- 1 (12-ounce) can evaporated milk
- 2 cups chopped nuts
- 1 teaspoon vanilla extract
- Line a 13 x 9 x 2-inch baking pan with
lightly buttered waxed paper or aluminum foil. Set aside.
- In a large mixing bowl, using an electric
mixer, cream together the butter and marshmallow creme. Add chocolate
chips without stirring and set aside.
- In large saucepan combine sugar and evaporated
milk. Cook over medium-high heat, stirring
constantly, until mixture comes to
a full boil. Reduce heat to medium and cook for 7 to 8 minutes or until candy thermometer reaches
236°F (110°C), (a small amount
dropped in cold water forms a soft ball that flattens when removed
from water), stirring occasionally. Remove from heat.
- Pour hot mixture over chocolate mixture.
Stir until chocolate has melted completely. Stir in nuts and
vanilla, blending well. Turn into prepared pan and allow to set
at room temperature until firm. Invert pan, peel off paper and
cut into 1-inch squares.
Makes about 5 pounds candy.
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