Never Fail Fudge
IntroductionThis easy to make and very tasty fudge is hard to mess up. The best trick is to let it sit for 2 weeks before serving. Good luck with that! This easy to make and very tasty fudge is hard to mess up. The best trick is to let it sit for 2 weeks before serving. Good luck with that!
Number of Servings: 144
1/3 Cup Butter
4 1/2 Cups sugar
1 13-oz can of Evaporated Milk
1 cup Marshmallow Cream
1 12-oz package Milk Chocolate Chips
1 12-oz package Semi-sweet Chocolate Chips
2 tsp vanilla extract
2 cups chopped walnuts (optional)
1 tsp butter (for buttering the pan)
Combine butter, sugar, and milk in LARGE saucepan. Bring to a boil. Keep barely at a boil for 5 1/2 min, stirring constantly. Remove from heat and add all remaining ingredients (except nuts if adding). Beat until thoroughly mixed with a large spoon or strong whisk. Add 2 cups coarsely chopped English Walnuts if desired. (Walnuts were not figured into the nutritional value of this recipe!) Pour into buttered 9x12 pan. Cool until firm. Cut into 1-inch squares. The fudge is best is it stands covered about 2 weeks before using.