Never Fail Fudge
Yield
2 pansPrep
5 minCook
15 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
sugar
|
|
| 12 | ounces |
evaporated milk
|
|
| ¼ | pound |
butter
or margarine |
|
| 12 | ounces |
marshmallow cream
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
walnuts
whole, meats |
|
| 24 | ounces |
chocolate chips (semi-sweet)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
sugar
|
|
| 346.8 | ml/g |
evaporated milk
|
|
| 113.4 | g |
butter
or margarine |
|
| 346.8 | ml/g |
marshmallow cream
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
walnuts
whole, meats |
|
| 693.6 | ml/g |
chocolate chips (semi-sweet)
|
|
Directions
Combine the first five ingredients in a 4-quart saucepan.
Stir over low heat until blended.
Bring to a boil over moderate heat, being careful not to mistake escaping air bubbles for boiling.
Then BOIL SLOWLY, stirring constantly, for 5 MINUTES.
To the soft ball stage. Remove from the heat and stir in the chocolate chips and vanilla and nuts if used.
Stir until the chips are melted.
Pour into 2 buttered 9x9 inch pans and let cool.
