 |
 |
 |
|
RECIPES & ARCHIVES
Million-dollar fudge
12 ounces semisweet chocolate bits or semisweet squares cut in small pieces
1 cup marshmallow cream
2 cups sugar
2 tablespoons butter
3/4 cup evaporated milk
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts
Oil a jellyroll pan or 9-by-9-inch pan. Combine the chocolate and the
marshmallow cream in a large bowl and set aside. Mix the sugar, butter and
milk in a 3-quart heavy pot, stirring to combine well. Gradually bring to a
boil over low heat, stirring until the sugar dissolves. Dip a pastry brush in
cold water and wash down the sides of the pot. Continue to boil, stirring
constantly without touching the spoon to the sides of the pot, for 5 minutes,
then pour the mixture over the chocolate mixture and add the salt and vanilla.
Stir until the chocolate melts and the mixture is smooth, then stir in the
nuts. Spread on the cookie sheet or pan and let stand until firm. Cut into
squares and store airtight. Makes about 2 pounds.
|
|
 |
|
