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Never-Fail Fudge

Updated February 23, 2016
(1 Votes)

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For some, the making of fudge without a graininess or “sugar” texture is difficult. This, in a modernized version, is one of the recipes that has been popular for sixty years.

CostModerate

Moderate

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together, game day

Recipe Coursedessert

Dietary Considerationdessert

Mealsnack

Moodblue

Taste and Texturebuttery, chocolatey, creamy, crunchy, nutty, rich

Type of Dishchocolate dessert, dessert

Ingredients

  • 4 cups sugar
  • 1 2/3 cups evaporated milk (14½ ounce-can)
  • ¼ to ½ cup butter
  • ¼ teaspoon salt
  • 12-ounce package semisweet chocolate pieces
  • 4 ounces unsweetened chocolate optional, cut into small bits
  • ½ pound marshmallows
  • 1 to 2 cups slightly toasted walnuts, pecans, or filberts

Instructions

Combine the sugar, evaporated milk, butter, and salt in a 4-quart saucepan. Stir well. Bring to a full rolling boil (that cannot be stirred down) and boil 4 minutes. Have the chocolate and marshmallows ready in a mixing bowl. If you prefer, cut the marshmallows in half with greased scissors, or use tiny ones. Pour the sugar mixture over the marshmallows and chocolate, and stir until they are melted and well blended. Stir in the nuts, and turn into a well-buttered pan about 10 × 14 × 2 inches. Cool at room temperature. This will take about 8 hours to set firmly. Cut into serving-size pieces after cooling.

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