Monday, August 05, 2013

#2850 - Creamy Fudge

(by Shirley McNevich)

1 1/2 cups white sugar
2/3 cup Carnation evaporated milk (NOT condensed)
8 squares of Baker's semi-sweet baking chocolate
1/2 cup Fluff marshmallow cream
1/2 cup chopped nuts (optional)
1/4 cup softened butter
1 tsp. vanilla

Unwrap chocolate squares and cut eat square into four pieces. In a bowl add chocolate pieces, Fluff marshmallow, chopped nuts, softened butter and vanilla--set aside. In a saucepan over medium heat add white sugar and evaporated milk--cook/stir until it starts to boil. Turn heat back to low--let it boil over low heat for 10 minutes while stirring. Pour the boiling sugar mixture into the chocolate mixture--keep stirring until all of the chocolate is melted and the whole mixture is smooth. Line an 8" fudge pan with foil. Pour the fudge mixture into the pan. Cool completely, then refrigerate until cold. Remove from refrigerator, dump fudge on to a cutting board, peel off the foil and cut the fudge into squares.

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