Monday, November 29, 2010

Mom's Chocolate Fudge

Mom's Chocolate Fudge
Servings: About 40 pieces

5 cups (one jar) Marshmallow Fluff
1/4 c. (half of one stick) butter
1 (5 ounce) can evaporated milk
2 1/2 c. sugar
1 tsp. vanilla
1 (12 ounce) package semi-sweet chocolate chips
1 c. English walnuts, chopped

Line a 9x9 baking dish with aluminium foil, leaving some of the foil hanging over the edges. Spray foil-lined pan with cooking spray and set aside.

In a medium saucepan over medium-high heat, combine the marshmallow fluff, butter, evaporated milk and sugar. Bring to a boil, stirring constantly. Once the mixture boils (make sure not to mistake air bubbles for a boil), boil slowly for 5 minutes, or until mixture reaches soft-ball stage on a candy thermometer.

Remove from heat and add vanilla, chocolate chips and walnuts. Stir until smooth. Pour mixture into prepared pan. Let cool overnight, then remove from pan by pulling out the foil and cut into pieces.

NOTES: This recipe is a holiday tradition in my family. My mom must make a dozen batches of this a year, but I only make it occasionally. It's especially well-suited to modification based on your preference - leave out the nuts, add chopped, dried fruit like cherries or raisins, add miniature marshmallows or cookie bits - it's completely up to you. This fudge stores well so long as it's in an airtight container. It makes an excellent gift and is great for holiday gatherings.

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