Everyone's favorite --
chocolate fudge...a mainstay candy confection at Christmas and
all year-round.
Christmas
Fudge
- 3 cups granulated sugar
3/4 cup butter
2/3 cup evaporated milk
1 cup chopped pecans
1 (7-ounce) jar marshmallow creme
1 (6-ounce) package or 1 cup semisweet chocolate chips
- Grease a 9-inch square
pan; set aside.
- Combine sugar, butter
and evaporated milk in a saucepan. Cook to the soft-ball stage.*
- Remove from the heat and
stir in pecans, marshmallow creme and chocolate chips. Stir until
smooth then pour into pan. Refrigerate until firm.
Makes 16.
*'Soft-ball' describes
the point at which a drop of boiling syrup immersed in cold water,
when removed, forms a soft ball that flattens of its own accord
but does not ooze. On a candy thermometer, the soft-ball stage
is between 234° and 240°F.
