Difference between revisions of "Chocolate Fudge"
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==Ingredients== | ==Ingredients== | ||
| − | * 2 1/2 c [[ | + | * 2 1/2 c [[Sugar|Sugar]] |
| − | * 1/2 c [[ | + | * 1/2 c [[Margarine|Margarine]] or [[butter|butter]] |
| − | * 2/3 c [[ | + | * 2/3 c [[Evaporated milk|Evaporated milk]] |
| − | * 1 Jar (7 oz.) [[ | + | * 1 Jar (7 oz.) [[marshmallow creme|marshmallow creme]] |
| − | * 2 c Semi sweet [[ | + | * 2 c Semi sweet [[chocolate chips|chocolate chips]] |
| − | * 3/4 c Chopped [[ | + | * 3/4 c Chopped [[walnuts|walnuts]] |
| − | * 1 ts [[ | + | * 1 ts [[Vanilla|Vanilla]] |
==Procedure== | ==Procedure== | ||
Latest revision as of 14:33, 10 May 2012
| Chocolate Fudge | |
|---|---|
| Category: | Confection recipes |
| Servings: | 36-48 |
| Time: | 45 minutes |
| Difficulty: |  |
| Confections | Fudge
Chocolate fudge is a traditional, rich candy, especially around the holidays in the United States.
Ingredients
- 2 1/2 c Sugar
- 1/2 c Margarine or butter
- 2/3 c Evaporated milk
- 1 Jar (7 oz.) marshmallow creme
- 2 c Semi sweet chocolate chips
- 3/4 c Chopped walnuts
- 1 ts Vanilla
Procedure
- Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil.
- In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.
- After 5 minutes of constant stirring remove saucepan from heat.
- Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
- Pour into buttered, foil-lined pan. Cool to room temperature.
- Score fudge into 36-48 squares. Refrigerate until firm.
Notes, tips, and variations
- Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.
