INGREDIENTS

INSTRUCTIONS

A two-part recipe. Make the fondant first and set aside, then the
fudge layer. FONDANT LAYER: Combine sugar, salt, corn syrup, and
boiling water in a 2-quart saucepan. Cover and bring to a rolling
boil. Remove lid and place thermometer in pan; cook without stirring
to 240 degrees F. Pour out on marble slab. Cool to lukewarm and work
with spatula until creamy and white, then knead smooth with hands.  Add
vanilla and marshmallow. Work into fondant. Let fondant stand,
uncovered, until completely cold. For layered Fudge Squares, pat and
roll fondant into an 8-inch square between two pieces of waxed paper.
Set aside.  NOTE: To store fondant, wrap in waxed paper and place in a
tightly  covered jar. Keep in refrigerator.  FUDGE LAYER: In  the top
of a double boiler, melt milk chocolate or  sweet coating over hot, not
boiling, water. Heat cream, half and  half, and vanilla to scalding.
Remove from heat and cool to about 130  degrees F. Do not allow
temperature to drop below 125 degrees F. Add  warm cream mixture to
melted chocolate all at once and beat until  smooth and well blended.
Remove from hot smooth and well blended.  Remove from from hot water
and let cool until pliable. Beat with an  electric mixer until candy is
light and fluffy. Spread half in an  8-inch square pan which has been
lined with lightweight foil. Place  the fondant square over the fudge;
spread the remaining fudge over  the fondant. Sprinkle with nuts, and
press the nuts into the fudge.  Cut into squares when firm, and wrap in
waxed paper.  Makes about 48 pieces.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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