Monday, January 01, 2007
4 1/2 cups sugar
2/3 cup butter
1 cup milk (evaporated)
Boil the above together for 5-8 minutes at medium heat, stirring constantly, until the mixture has thickened and is pulling away from the edges of the pan. (The original recipe says 8 minutes, I find 6 to be better on my stove).
Remove from heat.
8 oz. marshmallow cream
1 1/2 pkgs chocolate chips (18 oz)
1 1/2 squares unsweetened baking chocolate (or 4 1/2 Tbsp cocoa powder + 1 1/2 Tbsp butter)
Pinch of salt
Tbsp of vanilla (the last two are my additions)
Pour into a buttered jelly roll pan. Cut when cool and store in airtight containers.
Makes 5 lbs.
To make things easier, my Grandma puts the chocolates in a bowl and the marshmallow cream on top, so the candy mixture does not overcook while you try to scrape the marshmallow cream out of the jar. Another hint is to use chopped nuts but not ground - ground will dry out your fudge (which is an issue in this particular picture).
Categories: Candy, Chocolate
at 4:03 PM