Dorchester fudge
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8oz)semi-sweet chocolate |
| ½ | cup | Marshmellow topping |
| ½ | cup | Chopped walnuts |
| ¼ | cup | Butter or margerine, soften |
| ½ | teaspoon | Vanilla |
| 1½ | cup | Sugar |
| ⅔ | cup | Evaporated milk |
Directions
1. Place chopped chocolate in a bowl with marshmellow topping, walnuts, butter and vanilla; set aside. 2. Combine sugar and evaporated milk in a 2-quart saucepan; cook and stir over medium heat until mixture comes to a full rolling boil for 5 minutes, stirring constantly. 3. Carefull pour boiling sugar-milk mixture over chocolate mixture and stir until chocolate is melted. Pour into a buttered 8-inch square pan. Chill until firm; about one hour. Cut into squares. Makes 1½ lbs. 3 doz pieces Mocha Almond Fudge: Prepare Dorchester Fudge as directed; using chopped, toasted almonds for the walnuts and adding 2 teaspoons instant coffee powder to the sugar-milk mixture. Source: newsletter 2-85 and some magazine