Fudge
This fudge came from Diane Odell. It is pretty consistently good, but
you need to be quick about mixing the parts together or it will
solidify in the bowl. (It helps a lot to have two people-- one to hold
the bowl upside down and the other to scrap it out. And don't splash
any of the chocolate part on your hands or it will hurt!)
-
- 18 oz semi-sweet chocolate chips
- 1 pint marshmellow cream
- 3 tsp vanilla
- 2 cp chopped walnuts
-
- 1 large can evaporated milk
- 4 1/2 cp sugar
- 1/2 lb butter
Put Part 1 into bowl. Cook together part 2 ingredients -- bring to a
boil and boil briskly 12 minutes, stirring so it doesn't stick; pour
over part 1 in bowl, mixing well; pour into buttered plates and place
in refrigerator for several hours. Cut after chilled.
Makes about 5 lbs.
Top: Owen O'Malley