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Easy Chocolate Fudge Recipe

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This recipe for Easy Chocolate Fudge, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Tuesday, April 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 C. white sugar (or 2 C. Splenda Blend)
1/4 C. butter
1 Can evaporated milk
1/2 tsp. salt
1 jar marshmallow cream
1 (12 oz.) pkg. semi sweet chocolate chips
2 tsp. vanilla extract
1 C. chopped nuts (optional)

Directions:
Directions:
Butter a 9 x 12 pan and set aside. Place butter, sugar and evaporated milk in large, heavy skillet over medium heat until mixture comes to full rolling boil. Once it comes to a boil, time and continue cooking for 13 minutes, stirring constantly -- it should continue to boil gently -- you may need to turn heat down slightly. Remove from heat and add marshmallow cream and chocolate chips, beat until chips are completely melted. Add vanilla extract and nuts (if desired). Pour into prepared pan. Cut into squares.

Personal Notes:
Personal Notes:
This is another recipe from my Junior High Health teacher -- it is easy and never fails. I have substituted semisweet chocolate chips with peanut butter chips (with chopped peanuts), white chocolate chips (with chopped macadamia nuts), butterscotch chips (with chopped pecans) mint chocolate chips (best without any chopped nuts) and they all work great -- just note that most other chip flavors are packaged in 10 oz. bags, not 12 oz., so be sure you use enough -- 12 oz. is equal to 2 full cups. Also, when using other flavor chips, I cut the sugar down to 3 cups. Additionally, this year I made the fudge with Splenda Blend and it worked just fine so now even diabetics can have a little taste of fudge.

 

 

 

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