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This recipe for NEVER FAIL FUDGE, by , is from The Minor Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dottie Glaser
Added: Thursday, April 28, 2005


4 cups sugar
1/4 lb. butter (use real butter)
1 - 12 oz. can evaporated milk
1 - 12 oz. pkg of semi-chocolate pieces
1- 7-8 oz. jar Marshmallow Cream
1 cup pecans or walnuts

Always use a large deep pan to make any type of candy.

Melt butter, milk and sugar in 2 quart saucepan.
Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees or softball stage.
You can test for softball stage by dropping small amounts of mixture into cold water.
Quickly add chocolate pieces and Marshmallow Cream. Remove from heat. Mix well, add nuts and pour into buttered pan and allow setting overnight. After a few minutes of cooling cover pan with foil. No need to refrigerate. If candy sets correctly you will be able to cut it into bite size pieces very easy.




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