Remarkable Fudge 1959

Better Homes & Gardens Holiday Cook Book, 1959


Remarkable Fudge

Just velvety—wonderful! And so foolproof, you can make a big batch like this.

4 cups sugar

1 14 1/2-ounce can (1 2/3 cups) evaporated milk

1 cup butter or margarine

1 12-ounce package (2 cups) semisweet chocolate pieces

1 pint marshmallow creme

1 teaspoon vanilla

1 cup broken California walnuts

Butter sides of heavy 3-quart saucepan. In it combine sugar, milk, and butter.

Cook over medium heat to soft-ball stage (236°), stirring frequently.

Remove from heat and add chocolate, marshmallow creme, vanilla, and nuts. Beat

till chocolate is melted and blended. Pour into a buttered 9x9x2-inch pan. * Score in

squares, while warm ; cut when firm. Makes 3 dozen 1 1/2-inch pieces.

*For thinner pieces, pour fudge into 13 x 9½ x 2-inch pan.

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