| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies, Desserts |
1 |
Servings |
INGREDIENTS
|
|
-Dottie Cross TMPJ72B |
| 8 |
tb |
(1 stick) unsalted butter; cut up |
| 1 |
c |
Semisweet chocolate chips (about 6 ounces) |
| 1 |
c |
Coarsely chopped macadamia n (about 4 ounces) |
| 1 |
oz |
Unsweetened chocolate; finely chopped |
| 1 |
ts |
Vanilla extract |
| 2 1/4 |
c |
Sugar |
| 1 |
cn |
5-ounce evaporated milk |
| 12 |
|
Large marshmallows (about 3 ounces) |
INSTRUCTIONS
Butter an 8-inch-square baking pan. Line the bottom of
the pan with foil. In a large bowl, combine the
butter, chocolate chips, macadamia nuts, unsweetened
chocolate, and vanilla. Attach a candy thermometer to
a medium saucepan. Add the sugar, evaporated milk, and
marshmallows. Bring to a boil over medium heat,
stirring constantly to prevent burning. Cook, stirring
constantly, until the mixture reaches 238 degrees.
Pour the hot mixture into the bowl and let stand for
30 minutes. Stir until the mixture begins to thicken,
about 1 minute. Spread evenly in the prepared pan. Let
stand until completely cooled. Cover with foil and let
stand overnight to allow the flavors to mellow. Invert
the fudge and remove the foil. Reinvert and cut into
squares. Store the fudge at room temperature in an
airtight container. Makes about 2 pounds. Source: "An
Edible Christmas" cookbook by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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