Published on December 20th, 2011 | by Michael Hansen2
In case you haven’t noticed, I’ve been on a hiatus from Chez Hansen. But I made some fudge this weekend for a Christmas party and, based on the feedback, I figured I would post the recipe. This one comes from a cookbook my mom received from a real estate agent back in 1983. The recipe was credited to Irene Williams of Providence, RI, in the cookbook. It’s one of those recipes that’s so good, so spot-on perfect, that every chocolate lover needs to have it in their big box of recipes.
As with all fudges, be careful to stir vigorously, pay close attention to what’s going on in your pan, and follow the instructions to the tee. No pressure! What are your favorite holiday candies? Care to share your recipes in the comments? I’m sure we would all appreciate it, after all, ’tis the season to give!
4 1/2 C sugar
1 can (12 oz.) evaporated milk
1/2 c (1 stick) margarine
1/2 lb marshmallows
2 squares unsweetened baking chocolate
1 package (12 oz.) semisweet chocolate chips
3 bars (4 oz.) sweet German chocolate
2 t vanilla
1 C chopped nuts (I prefer walnuts in fudge, personally)
Butter a jelly roll pan/cookie sheet (15.5″ x 10.5″ x 1″). Place sugar, evaporated milk and margarine in large, heavy saucepan. Stir over medium heat until sugar is dissolved. Bring to a boil and boil 5 minutes. Remove from heat and add marshmallows and chocolates, stirring until all is melted. Stir in vanilla and nuts. Pour into buttered cookie sheet. Makes 5 pounds and freezes well.
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