Creamy Fudge

by: Sue

This recipe takes the guess work out of fudge. You don’t need a candy thermometer, you just need to time how long you cook it. One some days, it takes it longer to set (I guess it depends on the humidity and barometric pressure). But it always does set up and remains creamy after being cut. I like to cut these into small 1 inch or smaller squares and serve in a mini muffin paper liners. So good you had better double the recipe; good for gifts at Christmas and to gift your guests as they leave your house.

1 1/3 cup granulated sugar
2/3 cup (1 small can) evaporated milk
1/4 cup butter
1 jar regular size (approx 7 ozs.) marshamallow crème
1/4 teaspoon salt
1 12 oz. size semi-sweet chocolate (2 cups)
1 teaspoon vanilla
1 cup coarsely chopped walnuts

Combine sugar, milk, butter, marshmallow crème and salt in a saucepan. Cook, stirring constantly, until mixture has boiled for exactly 5 minutes. Remove from heat, add chocolate pieces and vanilla and stir until chocolate is melted. Stir in walnuts. Turn into buttered 9 inch square pan. Let stand until firm, then cut into squares. This recipe can be doubled.

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