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Fudge Recipe

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This recipe for Fudge, by , is from The Jeffus Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Missy
Added: Tuesday, December 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4-1/2 c sugar
Pinch of salt
2 T. butter
Tall can of Pet Milk

12 oz. semisweet chocolate chips
12 oz. German Sweet chocolate
Two 7 oz jars of marshmallow creme

2 tsp vanilla extract, optional

2 c pecans whole or pieces, optional

9x13 pan sprayed with Pam or coated with vegetable oil.

Directions:
Directions:
Mix the first four ingredients in a 2 quart pan to a boil and bring to a boil over medium heat, stirring as needed to keep from sticking and burning. Once the mixture has begun to boil, allow the mixture to continue to boil for 6 minutes.

While the sugar mixture is boiling, in a large mixing bowl designed for use with your mixer, combine the chocolate chips, the German Sweet chocoloate broken into chunks and the marshmallow creme.

Pour the boiling sugar mixture over the chocolate and beat with you mixture until smooth. Add the vanilla, if desired.

Add pecan chunks, if desired, or use the pecans later to top the fudge.

Pour the hot fudge mixture into the 9x13 pan and allow to cool before cutting.

Number Of Servings:
Number Of Servings:
100 approx
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I usually heat the marshmallow creme in the microwave for 20-30 seconds. It causes the creme to expand and rise and makes removing the creme with a wooden spoon easy.

If you want pieces that are not as thick, you can use a cookie sheet instead of the deeper 9x13 pan.

If you make a batch for Fr. Wayne, he'll give you a ticket to go straight to heaven - but he doesn't make any representations about how long you'll get to live first!

 

 

 

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