Difference between revisions of "Red Cross Fudge"
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* Substituting margarine for butter makes the fudge oily. Imitation vanilla affects the aroma. Other varieties of chips (vanilla, butterscotch, etc.) work as well. | * Substituting margarine for butter makes the fudge oily. Imitation vanilla affects the aroma. Other varieties of chips (vanilla, butterscotch, etc.) work as well. | ||
| − | [[Category:Confection | + | [[Category:Confection Recipes|Red Cross Fudge]] |
| − | [[Category:Chocolate | + | [[Category:Chocolate Recipes|Red Cross Fudge]] |
| − | [[Category:Fudge | + | [[Category:Fudge Recipes|Red Cross Fudge]] |
| − | [[Category:Walnut | + | [[Category:Walnut Recipes|Red Cross Fudge]] |
| − | [[Category:Marshmallow | + | [[Category:Marshmallow Recipes|Red Cross Fudge]] |
Latest revision as of 15:21, 9 May 2012
| Confections
Delicious easy fudge that works every time. Never crystallizes.
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
- 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 marshmallows, 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.
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.
