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Fudge14

This recipe was given to me as a Christmas gift from Lorna Dingledy, a good friend of my mother, at Christmas 1969. In the package was everything needed to make the recipe. Her directions were spelled out step-by-step. You can see the actual recipe here, but I’m going to re-write it for easier reading. The reason I like this fudge recipe best is that it’s really smooth, not at all grainy.

Fudge1

Be prepared that this makes a lot! Have a good plan for sharing. The number and size of your pans depends upon how thick you want each piece of fudge to be. I use a 13×9″ and a 10×15″. Make sure to butter your pans or line them with parchment paper. What a marvel parchment paper is!

Ingredients:

36 oz. semi-sweet chocolate chips
32 regular-size marshmallows
1/2# butter (2 sticks)
1-3/4 cups evaporated milk (NOT sweetened condensed milk)
4-1/2 cups sugar
1 cup chopped walnuts (optional-I do not use them)

Put the chocolate chips in a bowl and set aside. Count out 32 marshmallows onto wax paper and set aside. Open the butter to have it ready. If the butter is cold, try to rough chop it so it melts more quickly.

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In a large saucepan stir together evaporated milk and sugar. Bring to a boil and, stirring frequently, let it boil for exactly seven minutes. Remove from the heat and immediately add the marshmallows and butter. Stir until those are all melted. Stir in the chocolate chips and mix thoroughly. It will be quite thick. Add the chopped nuts if you decided to use them.

 

Spoon the warm fudge into the prepared pans. Smooth the tops. Let cool. Cover and keep in a cool place for 24 hours. Cut into pieces and serve. This fudge keeps very well for a long time. I leave it out on the counter, but I’m in a cold climate and that may not work as well where you are. I’ve also found that it freezes well. This is a LOT of fudge. And it is so, so yummy!

Fudge13

What kind?