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Martha Dixon's Country House Fudge Recipe

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This recipe for Martha Dixon's Country House Fudge is from The Eaton, Jorae & Plunkett Reunion, 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:  
4 1/2 C. Granulated Sugar
1 tsp. Salt
4 oz. Butter
1 Tall Can Evaporated Milk
1 12-oz. pkg. Semi-sweet Chocolate Chips
4 German sweet chocolate bars
1 Large Hershey Bar (with or without almonds)
1 1/2 pt. Marshmallow Cream
2 tsp. Vanilla
4 C. Nut Meats (I use 2 cups nut meats)
Directions:
Directions:
Boil together sugar, salt, butter, evaporated milk; gently boil for 8 to 10 minutes. (Be sure you start the timing after candy mixture has reached a full gently boiling point.) Remove from heat and add chocolate chips, German sweet chocolate bars, Hershey bar, marshmallow cream, vanilla and nut meats. Mix rapidly with large spoon until thoroughly blended. Pour into buttered pans. Cool several hours before serving.
(I break up and mix together the chocolates before starting the cooking process.)
Personal Notes:
Personal Notes:
I make this every year at the Ashley-Wyrick cousins candymaking party. It is very yummy fudge.

 

 

 

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