Yield: 1 Servings
|¼ cup||Butter; (1/2 stick)|
|4½ cup||Sugar; (Extra-Fine Granulated)|
|12 ounces||Evaporated Milk; (one large can)|
|12 ounces||Semi-Sweet Chocolate Chips; (one bag)|
|11½ ounce||Milk Chocolate Chips; (one bag)|
|13 ounces||Marshmallow Creme or Marshmallow Fluff; (two 7 oz. jars) (up to 14)|
|2 cups||Nuts; (walnuts, pecans, almonds, chopped -or- 8 oz. bag)|
|1 teaspoon||Vanilla Extract|
|1 teaspoon||Imitation Butter Flavor|
Directions:Line a 13" x 9" pan with aluminum foil, butter the insides, and set aside. Place chips, vanilla & butter flavor, about half the marshmallow creme, and nuts into a LARGE saucepan or Pyrex glass dish and set aside. Use Medium heat to bring the milk and sugar to a rolling boil while stirring constantly with a wooden spoon or single stem hand mixer. Add butter and marshmallow creme - fold in - the boil will stop. Bring back to a rolling boil and continue to boil for  full minutes by the clock (start timing once the boil has resumed). The mixture will expand and start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little and continue stirring. Remove from heat and pour hot mixture over chips, vanilla, and nuts without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. Cool 2-3 hours at room temperature. Remove from pan, remove foil, cut into squares. Store in an airtight container with wax paper dividers for up to 2 weeks. Makes about 4 pounds of fudge.- See Notes ~NOTES:THE STUFF GROWS: After adding the marshmallow creme and butter to the hot milk/sugar solution, the volume will expand to almost twice the original volume. So use a sufficiently large sauce pan (4 quart or better).
As the boil continues, the volume will begin to contract. Stirring is important to help distribute the heat throughout the mixture and prevent scorching. Remember, this recipe calls for two  sauce pans... one to boil and one to mix.SPLIT THE MARSHMALLOW: Remember to only add half the marshmallow creme to the hot mixture (one of the two 7 oz. jars). Splitting the amount helps keep the texture creamy. [However, if you want to add all the marshmallow creme to the hot mixture it will still work fine.]YOU CAN SUBSTITUTE: If you don't have access to Milk Chocolate Chips then you may use 24 oz. of semi-sweet chocolate chips - though it has a stronger chocolate taste. You can also use 24 oz. of White Chips for an excellent Vanilla Fudge.MAKE HALF A BATCH: You may cut the recipe in half (using exactly ½ the amount of everything) but the boil time must be reduced to  full minutes by the clock. I would also recommend a 9" x 9" pan. You can also substitute 5 oz. of evaporated milk (one small can) for 6 oz.
(half a large can).PERSEVERE: This is a much more liquid mix (more 'soupy') than other fudge recipes and you might get discouraged midway. Keep going.
I've nearly given up several times only to have it set extremely well once cast.DON'T PANIC: If you use a candy thermometer (and this recipes *does not call for a candy thermometer*) the temperature will not reach the normal 232-236°F found in other fudge recipes. It will attain something around 220-224°F. Don't panic! This is a whole different way of making fudge. The mixture will set once cast.This recipe is a original "Lunatic Fudge" variation of Mamie Eisenhower Fudge. It's simple to make, sets up very nicely without refrigeration, and has an excellent taste and texture.
Don't be surprised if your friends tell you this is the best fudge they've ever had in their life. Honest. All I ask is that you don't modify this recipe, change it's name, or remove my copyright. - Skaarup [Note: this makes A LOT of fudge, use a very large saucepan for boiling.] This recipe comes from:
Posted to recipelu-digest by PLK1028@... on Feb 8, 1998