Chocolate Fudge Recipe

2 1/2 c. sugar

1/2 c. butter

2/3 c. evaporated milk

1 jar (7 oz.) marshmellow creme

2 C. semi sweet chocolate chips

3/4 c. chopped walnuts

1 tsp. vanilla

Line 9 inch square pan or 13X9 pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, butter and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove 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. Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator. Makes about 3 pounds 36-48 squares.


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