Fudge
Ingredients
- 4 1/2 cups sugar
- 1/8 teaspoon salt
- 12 ounces Carnation evaporated milk
- 1/2 cup butter
- 16 ounces Hershey milk chocolate bar
- 10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
- 7 ounces Kraft marshmallow cream
- 2 cups pecans chopped
- 2 teaspoons vanilla extract
Instructions
- Combine sugar, salt, evaporated milk and butter; bring to a slow boil and
- simmer for 10 minutes. In a separate bowl, chip Hershey bars, add chips
- and marshmallow cream. Pour hot mixture over ingredients in bowl. Stir
- until smooth. Stir in nuts and vanilla. Pour into buttered 9 x 13 inch
- pan and a single square cake pan. Let cool and then refrigerate until fudge is ready to cut.
- Store in fridge.
- It is important to use good Madagascar bourbon vanilla. I get mine at TJMaxx. Whatever brand is fine.
Notes
Recipe By: Ellen Alford
Serving Size: 48
Serving Size: 48
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