Monday, December 14, 2009

Fudge

While I was making cookies, Patrick was at home making fudge. We were having Rickard & Melissa over for dinner on Saturday night and we had to bring something to our church get together on Sunday. He ended up making 2 pans of fudge, one for each occasion.

Since we cooked up a huge meal of beef tenderloin, spuds, green beans, salad and bread for Rickard & Melissa there wasn't much more room for fudge. We ended up taking the rest of that pan to the church party. We still had another pan left, but luckily I had volunteered to make something for the bake sale at my work on Tuesday. That worked out perfect since we had our last volleyball game of the season on Monday night and ended up going out to dinner at Buffalo Wild Wings afterward.

Fudge

Fudge

3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg. (12 squares) Semi-Sweet Chocolate, chopped
1 jar (7 oz.) Marshmallow Creme
1 cup chopped walnuts
1 tsp. vanilla

Instructions:
Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, 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 pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Source: Kraft Foods

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