3.25 cups of sugar
1 14oz can of evaporated milk
1/2 cup butter
12 ounces semisweet chocolate pieces
1 pint marshmallow cream
1 teaspoon vanilla
Grease a 9x9 dish and set to side. Combine sugar, milk and butter in a 3-4quart saucepan and cook over med heat to 1 mark past soft ball on a candy thermometer. Stir occasionally until it starts to boil then stir constantly until it hits temp. Remove from heat and mix in vanilla and marshmallow cream. Add chocolate and mix thoroughly. Pour into dish and shake dish to get it to settle. Some smoothing with a spatula may be needed. Cut into desired size pieces with a sharp narrow knife once it's set.
Notes: I have no idea how old this recipe is but it been in my family a long long time. The original recipe calls for 4c of sugar cooked to soft ball but I always felt it was a little too sweet and grainy. I reduced the sugar content but had to up the temp slightly to get it to set right. If you desire a sweeter fudge, try the original recipe. This recipe doubles well and I use a 6 quart pan when making a double batch and pour it into a 13x9 dish. I use a electric hand mixer for the mixing.
For those that have never cooked candies before, this mixture will take a while to start boiling but once it does you need to gently stir it constantly. It will boil to double it's original volume so use an appropriate size pan. It will then start thickening and reduce back down to it's original volume while changing to a darker color. At this point it should be close but it seems like that last 5-10 degrees take a long time. It's very important that it hits temp (240 degrees) or it won't set right.
For a twist you score the fudge into the desired size pieces and press a pecan half into each piece. I usually make a double size batch and make half of it regular and the other half with peanut butter chips spread on the bottom of the dish so it ends up with a layer of peanut butter.
1 14oz can of evaporated milk
1/2 cup butter
12 ounces semisweet chocolate pieces
1 pint marshmallow cream
1 teaspoon vanilla
Grease a 9x9 dish and set to side. Combine sugar, milk and butter in a 3-4quart saucepan and cook over med heat to 1 mark past soft ball on a candy thermometer. Stir occasionally until it starts to boil then stir constantly until it hits temp. Remove from heat and mix in vanilla and marshmallow cream. Add chocolate and mix thoroughly. Pour into dish and shake dish to get it to settle. Some smoothing with a spatula may be needed. Cut into desired size pieces with a sharp narrow knife once it's set.
Notes: I have no idea how old this recipe is but it been in my family a long long time. The original recipe calls for 4c of sugar cooked to soft ball but I always felt it was a little too sweet and grainy. I reduced the sugar content but had to up the temp slightly to get it to set right. If you desire a sweeter fudge, try the original recipe. This recipe doubles well and I use a 6 quart pan when making a double batch and pour it into a 13x9 dish. I use a electric hand mixer for the mixing.
For those that have never cooked candies before, this mixture will take a while to start boiling but once it does you need to gently stir it constantly. It will boil to double it's original volume so use an appropriate size pan. It will then start thickening and reduce back down to it's original volume while changing to a darker color. At this point it should be close but it seems like that last 5-10 degrees take a long time. It's very important that it hits temp (240 degrees) or it won't set right.
For a twist you score the fudge into the desired size pieces and press a pecan half into each piece. I usually make a double size batch and make half of it regular and the other half with peanut butter chips spread on the bottom of the dish so it ends up with a layer of peanut butter.