Well-
flavorful recipes perfected over time
Chocolate Fudge
Patty Konrad
Ingredients:
2 1/2 cups sugar
1/2 cup margarine or butter
5 oz can (2/3 cup) evaporated milk
7 oz jar (2 cups) marshmallow creme
12 oz pkg. (2 cups) semi-
3/4 cup chopped walnuts
1 tsp. vanilla
Directions:
Line 9 inch square or 9x13 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and milk. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat.
Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into prepared pan. Cool to room temperature. Score fudge into 36 or 48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut through scored lines. Store in refrigerator. Makes about 3 pounds.
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Variations:
Turtle Fudge: Substitute cashews for walnuts. Stir in 24 caramels, quartered, with cashews and vanilla. Cool to room temperature; do not refrigerate before cutting. Continue as directed about. Serve at room temperature.
Rocky Road Fudge: Stir in 2 cups miniature marshmallows after walnuts and vanilla. (Marshmallows should not melt completely.) Quickly spread in prepared pan.
