Cookbook:Red Cross Fudge

Cookbook | Recipes | Confections

Delicious easy fudge that works every time. Never crystallizes.

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Ingredients

• 4-1/2 cups sugar
• 1/2 lb. butter
• 12 oz. evaporated milk
• 1 Tbsp. vanilla extract
• 2 cups miniature marshmallows
• 12 oz. real chocolate chips
• 2 cups chopped walnuts

Procedure

1. Combine sugar, butter, evaporated milk, vanilla in a saucepan and bring to a rolling boil.
2. Cook on medium heat for 11 minutes, stirring constantly.
3. Add marshmallows, chocolate chips, walnuts to fudge and mix well.
4. Pour into a buttered pan and let cool.
5. Cut into squares when it cuts without melting back together but before it becomes crumbly.

Makes 5 pounds. Store in an air-tight container.

Notes, tips and variations

• Substituting margarine for butter makes the fudge oily. Imitation vanilla affects the aroma. Other varieties of chips (vanilla, butterscotch, etc.) work as well.