Monday, November 15, 2010

Farm Journal Fudge

1 cup butter
4-1/2 cups sugar
1 (7oz) jar marshmallow creme
1 (14.5oz) can evaporated milk
12oz milk chocolate
12oz semisweet chocolate
2 cups chopped walnuts

Combine butter, sugar, marshmallow creme and evaporated milk in a small kettle. Bring to a boil over medium to low heat, stirring constantly until sugar dissolves. Boil steadily over low heat for 7 minutes, stirring occasionally.

Remove from heat. Add chocolate and nuts; stir until chocolate is melted and blended in.

Pour at once into two buttered 9" square pans. When cool and firm cut into pieces.

Makes approximately 5.5 pounds.

Generic marshmallow creme does not work well, it must be Kraft!
I use a candy thermometer to make sure the mixture is below 115 degrees so that I don't scorch the chocolate.

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