Never Fail Fudge Recipe - Cooking Index
Never Fail Fudge Recipe - Cooking Index
| 5 cups | 990g / 34oz | Sugar |
| 1 | Evaporated milk - (12 oz.) | |
| 1/4 lb | 113g / 4oz | Butter or margarine |
| 12 oz | 340g | Marshmallow fluff |
| 1 teaspoon | 5ml | Salt |
| 2 | Semisweet chocolate pieces - (12 oz. Ea.) | |
| 1 teaspoon | 5ml | Vanilla |
| 1 cup | 146g / 5.1oz | Chopped nuts - walnuts or pecans - (optional) |
Combine first five ingredients in a 4-quart sauce pan. Stir over low heat until blended.
Bring to boil over moderate heat, being careful not to mistake escaping air bubbles for boiling. Then boil slowly, stirring constantly for 5 minutes (to soft ball stage).
Remove from heat, stir in chocolate and vanilla (and nuts, if used) until chocolate is melted. Pour into 2 buttered 9x9 inch pans and cool.
Yield: approximately 5 pounds.
BILL'S NOTES: This is the recipe as given; however, I have made this recipe many times, and it ALWAYS takes some 15 to 20 minutes to reach soft ball stage. A candy thermometer is essential to get it to set correctly.
My own innovation: Substitute 2 pkgs peanut butter chips for the chocolate and 1 cup chopped peanuts for other nuts for the best peanut butter fudge around. If you use salted peanuts, omit the 1 tsp salt.
Source:
Durkee-Mower, Inc. (Marshmallow Fluff)
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