Appalachia Mountain Fudge
Appalachia Mountain Fudge recipe
Yield
36 servingsPrep
5 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
sugar
|
|
| 1 | x |
salt
|
*
|
| ¼ | pound |
butter
|
|
| 8 | ounces |
evaporated milk
|
|
| 12 | ounces |
chocolate chips (semi-sweet)
|
|
| 5 | each |
chocolate bars
|
|
| 1 | pint |
marshmallow cream
|
* |
| 1 | cup |
nuts
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
sugar
|
|
| 1 | x |
salt
|
*
|
| 113.4 | g |
butter
|
|
| 231.2 | ml/g |
evaporated milk
|
|
| 346.8 | ml/g |
chocolate chips (semi-sweet)
|
|
| 5 | each |
chocolate bars
|
|
| 473 | ml |
marshmallow cream
|
* |
| 237 | ml |
nuts
optional |
*
|
Directions
In large bowl put in the chocolate bars (broken bits) and the marshmellow cream.
Grease a 9X13 inch cake pan with butter or margarine.
In a fairly deep pot put in the sugar, salt, milk, and butter.
Mix well put on medium heat stirring constantly until it comes to a full boil.
Let boil for 13 minutes (exactly) remove from stove pour over chocolate bits, milk chocolate and marshmellow cream.
Beat until smooth, add nuts if desired, and refrigerate for about 2 to 3 hours. Cut into pieces.
Keep refrigerated so it will stay moist and creamy. Can be frozen; will not turn white.
This makes a ton of fudge also you can add walnuts or pecans.
