"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fudge Recipe

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This recipe for Fudge, by , is from Back In Time, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna & Bob Whiteford


2 c. Sugar
1 tsp. Salt
6 tbsp. Unsalted Butter
1 c. Heavy Cream
3 1/2 c. Mini Marshmallows
3 c. Semisweet or White Chocolate Chips
1 tsp. Vanilla Extract
Optional - Crushed Peppermint Candy for tops at Christmas

Line a 9 v 13 in. baking pan with waxed or parchment paper - one lengthwise and one crosswise) so ends overhang sides of pan. Coat evenly with vegetable oil cooking spray.

In saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows stirring until butter and marshmallows are almost melted. Usually about 5-8 minutes.

Bring mixture to a boil and cook, stirring occasionally, for about 5 minutes. Remove from heat. Add chips and vanilla, stir until chips are melted.

Pour mixture into lined pan. Let fudge cool in pan at room temperature for at least 3 hours.

Use edges of paper to lift fudge out of pan. Place on a cutting board and remove paper. Cut into squares or use cookie cutters to cut into shapes.

For Christmas fudge, sprinkle with crushed peppermint.

Store in an airtight container.




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