Delicious Special Christmas Fudge: 65 Years Old (No Candy Thermometer Required)

A dear old southern friend gave me this easy fudge recipe years ago.  I decided to try it out last week after another, more difficult, recipe failed and turned into a slightly grainy runny chocolate fudge sauce which will be ideal for ice cream/dessert topping.

1 14 oz. can evaporated milk

1 lb. Hershey’s milk chocolate bar broken into pieces *I used Trader Joe’s Pound Plus milk chocolate bar broken into pieces while estimating a pound

2 cups chopped nuts *I skipped this

41/2 cups sugar *I used 4 cups

1/2 cup butter

2 (6 oz.) packages semi sweet chocolate chips *I used Trader Joe’s Pound Plus dark chocolate broken into pieces and estimated 12 oz.

1 pint marshmallow cream (I used Toonie Moonie, a GMO free fluff)

1 tsp. vanilla extract

Boil milk, sugar, and butter.  Add to marshmallow cream in large cooking pan and bring to a boil over low heat.  Boil for 41/2 minutes while stirring constantly.  Add vanilla extract.  Pour over broken pieces of milk and dark chocolate in a separate mixing bowl.  Add nuts and thoroughly mix.  Spread into a buttered 15×10 glass dish with an off set spatula.  I used a 9×13 dish which worked fine.  Let cool completely.  Cut into bite size pieces.  May be wrapped individually and can be stored in the refrigerator for a few weeks or frozen indefinately.  Makes 5 pounds.  Modified recipe from:    ACPC Cookbook:  Feeding the Flock from CM

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