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Mom's Fudge Recipe

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This recipe for Mom's Fudge, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Jones
Added: Thursday, July 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1 can Evaporated Milk, 12 ounces
4 1/2 cups of sugar
pinch of salt
1 7-oz container marshmallow creme
1 1/2 cups chopped walnuts

2 teaspoons vanilla

12 pkg semi-sweet chocolate chips


Directions:
Directions:
In heavy pot, place butter, salt, evaporated milk and sugar. Cook over med-high heat until melted and mixture comes to a rolling boil, stirring constantly. Lower heat to medium; mixture will boil softly. Stir occasionally. Do not allow to scorch. In 8-10 minutes, mixture should have turned a light caramel color and have reached soft-ball stage on your candy thermometer.

Remove from heat and using a hand mixer, quickly stir in marshmallow creme, chocolate chips, vanilla and nuts. Beat until well blended. Pour into a buttered or pam-ed 13X9 pan. (Do not spread with spatula or "shine" will disappear. Allow to settle as it is poured.)

Number Of Servings:
Number Of Servings:
5 lbs. fudge
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If you know how to determine "soft-ball stage" using cold water, that will give you the end-product you need as well.

This basic recipe can be used to make peanut butter fudge as well. Substitute 1 18oz jar of chunky peanut butter for the chocolate chips and nuts. Proceed as for chocolate fudge.

 

 

 

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