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Fudge


Fudge has become my new addiction. I have made so many batches in the past month or so. The first time I made it, I used a recipe from allrecipes (look several posts below), but this time I tried the recipe for “Fantasy Fudge.” This is the one you get right from the jar of marshmallow creme. This is the fudge my mom always made, which is also the one my grandmother always made. Of the two recipes, I like this one best. The fudge was so smooth and creamy. It’s hard to stop eating it! I will definitely be making this again, and likely soon, because I know I will eat it fast! Here’s the recipe:

3 cups sugar

¾ cup butter or margarine

1 small can (5 ounces) evaporated milk (2/3 cup)

1 ½ package (12 squares) semisweet baking chocolate, chopped

1 (7-ounce) jar marshmallow crème

1 cup chopped walnuts

1 teaspoon vanilla

Heat sugar, butter, and evaporated milk to full rolling boil in 3-quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234, stirring constantly to prevent scorching, about 4 minutes. Remove from heat.

**I also used the cold water test. To do this, have a cup of ice-cold water ready, and drop a small amount of the mixture into the cup. If the mixture forms a soft ball, then it is ready. Using both the cold water test and the candy thermometer ensures that the fudge is cooked properly.

Stir in chocolate and marshmallow crème until melted; stir in vanilla and walnuts.

Spread immediately in foil-lined 9-inch square pan. Cool at room temperature at least 4 hours; cut into 1-inch squares. Store in airtight container.

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