INGREDIENTS

INSTRUCTIONS

Directions:Line a 13" x 9" pan with aluminum foil, butter the insides, and
set aside.  Place chips, vanilla & butter flavor, about half the
marshmallow creme, and nuts into a LARGE saucepan or Pyrex glass dish and
set aside.  Use Medium heat to bring the milk and sugar to a rolling boil
while stirring constantly with a wooden spoon or single stem hand
mixer.  Add butter and marshmallow creme - fold in - the boil will
stop.  Bring back to a rolling boil and continue to boil for [8] full
minutes by the clock (start timing once the boil has resumed). The mixture
will expand and start to turn brown during the boil. If you get brown
flakes in the mixture then turn down the heat a little and continue
stirring.  Remove from heat and pour hot mixture over chips, vanilla, and
nuts without scraping the sides of the hot saucepan.  Mix thoroughly and
pour into prepared pan.  Cool 2-3 hours at room temperature.  Remove from
pan, remove foil, cut into squares. Store in an airtight container with wax
paper dividers for up to 2 weeks. Makes about 4 pounds of fudge.- See Notes
~NOTES:THE STUFF GROWS: After adding the marshmallow creme and butter to
the hot milk/sugar solution, the volume will expand to almost twice the
original volume. So use a sufficiently large sauce pan (4 quart or better).
As the boil continues, the volume will begin to contract. Stirring is
important to help distribute the heat throughout the mixture and prevent
scorching. Remember, this recipe calls for two [2] sauce pans... one to
boil and one to mix.SPLIT THE MARSHMALLOW: Remember to only add half the
marshmallow creme to the hot mixture (one of the two 7 oz. jars). Splitting
the amount helps keep the texture creamy. [However, if you want to add all
the marshmallow creme to the hot mixture it will still work fine.]YOU CAN
SUBSTITUTE: If you don't have access to Milk Chocolate Chips then you may
use 24 oz. of semi-sweet chocolate chips - though it has a stronger
chocolate taste. You can also use 24 oz. of White Chips for an excellent
Vanilla Fudge.MAKE HALF A BATCH: You may cut the recipe in half (using
exactly 1/2 the amount of everything) but the boil time must be reduced to
[5] full minutes by the clock. I would also recommend a 9" x 9" pan. You
can also substitute 5 oz. of evaporated milk (one small can) for 6 oz.
(half a large can).PERSEVERE: This is a much more liquid mix (more 'soupy')
than other fudge recipes and you might get discouraged midway. Keep going.
I've nearly given up several times only to have it set extremely well once
cast.DON'T PANIC: If you use a candy thermometer (and this recipes *does
not call for a candy thermometer*) the temperature will not reach the
normal 232-236°F found in other fudge recipes. It will attain something
around 220-224°F. Don't panic! This is a whole different way of making
fudge. The mixture will set once cast.This recipe is a original "Lunatic
Fudge" variation of Mamie Eisenhower Fudge. It's simple to make, sets up
very nicely without refrigeration, and has an excellent taste and texture.
Don't be surprised if your friends tell you this is the best fudge they've
ever had in their life. Honest. All I ask is that you don't modify this
recipe, change it's name, or remove my copyright. - Skaarup [Note: this
makes A LOT of fudge, use a very large saucepan for boiling.]
This recipe comes from:
http://homepages.skylink.net/~skaarup/pages_fudge/fudge_70_lunacy.html#Craz
yMa mie
Posted to recipelu-digest by PLK1028@aol.com on Feb 8, 1998

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