March 3, 2009
As mentioned in yesterday's post, today's recipe is from the kitchen of my beloved Granny. She made this fudge every year until she was too ill to manage, but thank god for the Kraft Food Company - HER recipe will live on forever.
Granny's Secret Fudge Recipe
1 large saucepan
9-inch square foil baking pan
3 cups of sugar
3/4 cup (1.5 sticks) of butter or margarine
1 small can (5 oz.) of evaporated milk
1 1/2 pkg. (12 squares) Baker's Semi-Sweet Baking Chocolate, chopped
1 jar (7 oz.) Jet-Puffed Marshmallow Creme
1 cup chopped Walnuts
1 tsp. vanilla
Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil for 4 minutes or until candy thermometer reaches 234 degrees Farenheit, stirring constantly to prevent scorching. Remove from heat.
Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
Pour immediately into prepared pans; spread to form even layer in pan. Let stand at room temperate 4 hours or until completely cooled. You can put the fudge in the fridge too if you don't want to leave it out on the counter.
Cut into 1-inch squares. Store in tightly covered container at room temperature. Makes 3 lb. or 40 servings, about two squares each.
Once ready to eat, say a little thanks to my Granny, Mary Mitchell Luman, and ENJOY!