Cookbook:Red Cross Fudge
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Cookbook | Recipes | Confections
Delicious easy fudge that works every time. Never crystallizes.
[edit] Ingredients
- 4-1/2 C Sugar
- 1/2 Lb. Butter
- 12 Oz. Evaporated milk
- 1 Tbsp. Vanilla extract
- 2 C Miniature marshmallows
- 12 Oz. Real chocolate chips
- 2 C Chopped walnuts
[edit] Procedure
- Combine sugar, butter, evaporated milk, vanilla in a saucepan and bring to a rolling boil.
- Cook on medium heat for 11 minutes, stirring constantly.
- Add mashmallows, chocolate chips, walnuts to fudge and mix well.
- Pour into a buttered pan and let cool.
- Cut into squares when it cuts without melting back together but before it becomes crumbly.
Makes 5 pounds. Store in an air-tight container.
[edit] 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.
