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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Valentine Fudge Recipe

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This recipe for Valentine Fudge is from Cooking with Fayette County's Finest Vol. 3, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups sugar
1 stick butter (do not substitute)
1 can (12 oz.) evaporated milk
2 lbs. white candy quick (white chocolate coating)
1 jar (13 oz.) marshmallow cream
1 lb. pecans (or walnuts or a mix of the two)
1 lb. candied red cherries
Directions:
Directions:
Mix first 3 ingredients in a 5 to 6 quart saucepan and heat until mixture just begins to boil around the edge. Boil for exactly 4 minutes, stirring and scraping down the sides of the pan occasionally. Remove from hear.
Break up the white chocolate and add, stirring until melted. Add marshmallow cream, nuts and cherries.
Pour into 2 lightly buttered 9 x13 pans and cool to room temperature. Cut into squares.
Personal Notes:
Personal Notes:
This recipe was given to me by Jean Ayres, former manager at Jesse Clark.

 

 

 

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