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Jane's Amazing Fudge Recipe

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This recipe for Jane's Amazing Fudge, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reva Clarke
Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
24 oz. Ghirardelli Double Chocolate semi-Sweet chocolate chips—60% cocoa
1- 4 oz. Ghirardelli Bittersweet Chocolate Baking Bar—60% cocoa
7 or 8 oz. jar Marshmallow creme
2 teaspoons very good pure vanilla extract
2 cups chopped walnuts; as measured after chopping
4 -1/2cups C&H Baker’s Sugar, Professional Grade, Ultra-fine granulated (2.2 lbs. in waxed carton)
1- 12 oz. can evaporated milk (shake well)
1 cube of butter, room temperature, cut into 4 large pieces

Directions:
Directions:
Prepare 9 X 13 pan by lining with foil; leave enough foil on each end to create handles to lift fudge out of pan. Butter bottom and 1-1/4”of sides of foil lining with 1 T. butter melted in microwave. Preheat oven to 350 degrees. Toast about 3-4 cups of walnuts on a cookie sheet for 10-12 minutes, stirring once or twice. Let cool, then chop enough walnuts to make 2 cups.
Combine in Dutch Oven-sized pan:
• 24 oz. Ghirardelli Double Chocolate semi-Sweet chocolate chips—60% cocoa
• 1- 4 oz. Ghirardelli Bittersweet Chocolate Baking Bar—60% cocoa
• 7 or 8 oz. jar Marshmallow creme
• 2 teaspoons very good pure vanilla extract
• 2 cups chopped walnuts; as measured after chopping
Set aside.
Combine in large (3 qt. is good) heavy saucepan:
• 4-1/2 cups C&H Baker’s Sugar, Professional Grade, Ultra-fine granulated (2.2 lbs. in waxed carton)
• 1- 12 oz. can evaporated milk (shake well)
Heat fast, #7 or #8 setting, stirring with wooden spoon until mixture begins to boil. Turn heat to low, # 2 setting, continue to boil, stir continuously for 10 minutes, never leave pan or stop stirring.
Pour this over the other ingredients in the Dutch Oven-sized pan and add:
• 1 cube of butter, room temperature, cut into 4 large pieces
Place pan over same low heat burner, stir until butter is melted and thoroughly mixed into other ingredients, and mixture appears slightly silky. This takes only a few minutes.
Pour into foil-lined, buttered, 9 X 13 pan, cover loosely (if at all) and cool for one hour on a wire rack; then cover with one paper towel (use tape to secure—do not let anything touch top of fudge) to absorb moisture, and a tight cover of foil, not allowing either to touch top of fudge, and refrigerate over night. The fudge sets up over night. Allow pan to sit at room temperature for at least an hour before attempting to cut. Lift fudge out of pan with foil handles at either end of pan. Then score lightly to create 1” squares and cut with a large knife. Bring to room temperature before serving.

Number Of Servings:
Number Of Servings:
Makes almost 5 lbs.
Personal Notes:
Personal Notes:
The secret to this fudge's extraordinary smoothness and great chocolate taste is in the care taken to select the very best ingredients and prepare them precisely.

 

 

 

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