Lisas hard to wreck it fudge

Yield: 1 Servings

Measure Ingredient
4 cups Sugar
1⅓ cup Evaporated milk
1 cup Butter
2 cups Semi sweet chocolate chips; 12 oz bg
1 \N Jar marshmallow cream; 7 oz.
1 teaspoon Vanilla
1 cup Chopped pecans or walnuts; optional

Line a 13X9" pan with foil. Butter the pan and set aside. Butter the sides of a heavy 3 qt. saucepan. Combine the sugar, butter and milk. Cook over medium-high heat to boiling stirring constantly with a wooden spoon.

Dissolving the sugar should take about 7 minutes. Carefully clip thermometer onto inside of pan. Cook over medium heat, stirring frequently till thermometer reaches 236 degrees, soft ball stage. Mixture should be boiling at a moderate steady rate over the entire surface. Reaching soft ball should take 12-13 minutes at this boil rate. Remove saucepan from heat and unclip thermometer. Add chocolate and marshmallow creme, then vanilla and nuts. Stir quickly until well blended and then turn out into pan. While fudge is still warm score the surface into individual pieces if desired.

Store in fridge. Makes 3½ pounds.

NOTES : If temperatures and boil rate are followed you cannot ruin this fudge.

Recipe by: Lisa Lepsy Posted to EAT-L Digest by Lisa Lepsy <MeLizaJane@...> on Sep 3, 1997

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