| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
SUGAR |
| 3 |
|
JARS; (7 oz) MARSHMALLOW CREAM |
| 22 |
oz |
(LIQUID MEASUREMENT) CANNED EVAPORATED WHOLE MILK; (This is a scant 2 large cans) |
| 1 1/2 |
|
CUBES BUTTER; (1 cube equals 1/4 pound) |
| 5 |
pk |
(12oz) CHOCOLATE CHIPS (or 60 oz dry weight total; any kind of chocolate is ok, I use semi-sweet) |
| 2 |
lb |
CHOPPED NUTS (use minimum of 2 pounds; ok to use more) |
| 1 |
tb |
REAL VANILLA |
INSTRUCTIONS
Pour sugar, marshmallow cream, canned milk, and butter into a large pot.
Cook over medium heat stirring constantly until mixture comes to a full
roiling boil (boil can not be stirred down). Boil and stir for 5 minutes.
Remove from heat. Add chocolate chips, stirring to melt. Add vanilla. Add
nuts. Pour into a buttered pan. I use a cookie pan that has short side
(also called a jelly roll pan), but you can use any pan(s). I like deep
fudge about 1/2+ inch thick. Cool until not quite firm. Cut into desired
sizes. Remove from pan with a sharp spatula. DO NOT line the pan with tin
foil before you pour the hot fudge in as the foil gets stuck on the candy.
(Yes, I had that happen to me once). Wrap individual pieces in aluminum
foil.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by JGreer
<megahawk@pacbell.net> on Dec 18, 1997
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