Yield: 1 servings
|¼ cup||Butter or margarine|
Combine dry ingredients in saucepan (4 qt). Stir in mild, bring to bubbly boil on med. heat, stirring constantly. Boil without stirring to 234 degrees (soft ball stage). Remove from heat and add butter and vanilla. Do not stir. Cool to 110 degrees. Beat until fudge thickens and loses it's gloss. Quickly spread in buttered square pan. MARSHMALLOW NUT VARIATION: Increase cocoa to ¾ c. Cook as above - add 1 cup marshmallow creme with butter and vanilla. Do not stir. Cool to 110 degrees - beat 10 minutes, stir in chopped nuts (1 cup) and pour in pan. Fudge does not set until poured into pan.
Submitted By EARL SHELSBY On 12-07-94