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Sunday, December 18, 2011

Creamy Fudge

You can not go into the holidays without having fudge in your home.  This recipe was the "original" off the back of the kraft marshmallow creme jar.  If made right the fudge will be creamy and smooth.

Creamy Fudge  (Mom's fudge)
Makes 4 pounds

1 1/2 Cups of Sugar
1/2 Cup butter or margarine
1 (5-fluid ounce) can evaporated milk (about 2/3 cup)
1 (7-ounce) jar JET-PUFFED Marshmallow Creme
3 Cups semisweet chocolate chips
1/2 teaspoon vanilla extract
2 cups planters walnuts, coarsely chopped

1.  Lightly grease a foil-lined 9x9x2-inch pan; set aside.
2.  Heat sugar, butter or margarine, milk and marshmallow creme in heavy 3-quart saucepan over medium heat until mixture boils, stirring constantly.  Boil and stir for 5 minutes
3.  Add chocolate chips and vanilla extract, stirring until chips are melted.  Stir in walnuts.
4.  Immediately spread into prepared pan.  Refrigerate overnight.  Cut into 1-inch squares.  Store in airtight container in refrigerator.  For creamier fudge, let stand at room temperature 1 hour before serving.  

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