No fail fantasy fudge

1 Servings

Ingredients

Quantity Ingredient
4½ cup SUGAR
3 JARS; (7 oz) MARSHMALLOW CREAM
22 ounces (LIQUID MEASUREMENT) CANNED EVAPORATED WHOLE MILK; (This is a scant 2 large cans)
1½ CUBES BUTTER; (1 cube equals 1/4 pound)
5 packs (12oz) CHOCOLATE CHIPS (or 60 oz dry weight total; any kind of chocolate is ok, I use semi-sweet)
2 pounds CHOPPED NUTS (use minimum of 2 pounds; ok to use more)
1 tablespoon REAL VANILLA

Directions

Pour sugar, marshmallow cream, canned milk, and butter into a large pot.

Cook over medium heat stirring constantly until mixture comes to a full roiling boil (boil can not be stirred down). Boil and stir for 5 minutes.

Remove from heat. Add chocolate chips, stirring to melt. Add vanilla. Add nuts. Pour into a buttered pan. I use a cookie pan that has short side (also called a jelly roll pan), but you can use any pan(s). I like deep fudge about ½+ inch thick. Cool until not quite firm. Cut into desired sizes. Remove from pan with a sharp spatula. DO NOT line the pan with tin foil before you pour the hot fudge in as the foil gets stuck on the candy.

(Yes, I had that happen to me once). Wrap individual pieces in aluminum foil.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by JGreer <megahawk@...> on Dec 18, 1997

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