- 3 cups granulated sugar
- 3/4 cup unsalted butter
- 2/3 cup evaporated
- 1 lb semi-sweet chocolate, chips or block chocolate chopped up
- 7 oz.
jar marshmallow cream
- 1 tsp. vanilla extract
- 1 cup chopped walnuts
Prepare everything in advance and have ready to go - chopped
chocolate, chopped nuts, best to have marshmallow cream already out of the jar
and in a bowl that you can easily scrape out with a rubber spatula.
- Line a
13"x9"x2" baking pan with foil, butter the inside (alternatively, line the pan
with waxed paper).
- In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk
to a rolling boil on medium heat, stirring constantly once the mixture begins to
bubble; once mixture reaches a boil, set your timer to 4 minutes - you will
want to remove the mixture from the heat once it reaches 234°F on a candy
thermometer (234°F at sea-level, adjust for altitude) which should take about 4
minutes. If you don't have a candy thermometer, just go with the four
- Remove from heat. Quickly stir in chocolate and marshmallow cream.
Once those have melted and are well mixed, stir in the vanilla and then the
- Pour into prepared pan.
- Cool to room temperature before slicing (about 4 hours). You may
want to chill in the refrigerator to get it more firm.
Makes about 3 pounds of fudge.
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