"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Five Pounds of Fudge Recipe

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

Contributor:  
Contributor:  
Betty Z. Haire
Added: Monday, May 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 (16 oz) packages semi-sweet chocolate chips
1 C butter
1 (7 oz) jar marshmallow creme
4 1/2 C sugar
1 (13 oz) can evaporated milk
2 Tbsp vanilla
1-2 C chopped nuts

Directions:
Directions:
Place chocolate, butter and marshmallow creme in a large bowl.

In a heavy 4 qt. saucepan, bring evaporated milk and sugar to a boil, stirring constantly.

When mixture reaches full rolling boil, start timing and cook 8 minutes, stirring frequently.

Pour over chocolate mixture in bowl and stir until well mixed.

Beat with electric mixer or wooden spoon until fudge begins to hold its shape. Beat in vanilla, stir in nuts (if desired).

Pour into greased 15x10x1 jelly roll pan, spread evenly with spatula.

Refrigerate until cold. Cut into approximately 60 squares, cover airtight and store in a cool place.

Number Of Servings:
Number Of Servings:
60 pieces
Personal Notes:
Personal Notes:
Christmas always includes 5 pounds of fudge! ~MW

At our house too! ~Ann

 

 

 

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