Recipe 45 - Chocolate Fudge
Recipe 45 - Chocolate Fudge
(by Aunt Faye [Herman] Minier)
3 - 6 oz. packages Nestlé's chocolate bits
1 - 8 oz. jar Fluff marshmallow
1 tsp. vanilla
2 sticks Parkay margarine
2 cups of chopped nuts (optional)
1/4 tsp. salt
1 - 13 oz. can Carnation evaporated milk
4 1/2 cups white sugar
This fits on a jelly roll pan (buttered). A jelly roll pan has an inch lip and measures 15 1/2 x 10 1/2 x 1. This recipe makes 5 pounds of fudge.
In a large saucepan, mix together chocolate bits, marshmallow, vanilla, margarine, and nuts (optional). Set aside.
In a second saucepan, boil evaporated milk, salt and sugar. Boil over medium heat. Once it starts to boil, keep boiling and stirring for 15 minutes. Stirring must be constant. If you have a candy thermometer when it comes to 234 degrees it's ready.
Remove from heat and pour into the mixture in other saucepan. Stir until everything is melted and smooth. Pour into the jelly roll pan. Let cool and cut into squares.
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About the author
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with permission.
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