Bazaar Fudge Recipe

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Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 5 lbs.

Ingredients:
3 squares (1 ounce size) unsweetened chocolate
4 1/2 cups sugar
1 can (13 ounce size) evaporated milk
1 stick butter
1 pint jar marshmallow crème
2 packages (6 ounce size) semisweet chocolate bits
1 tablespoon vanilla
2 cups chopped nuts

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Directions:

Shave or cut up the chocolate squares and mix with the sugar, milk and butter in a large saucepan. Boil gently and with little or no stirring to the soft ball stage, or until a little of the mixture dropped of the tip of a spoon into very cold water forms a ball that holds together but flattens between your fingers.

Remove pan from heat and while it is still hot stir in the marshmallow crème, chocolate bits, vanilla and nuts. Let cool until you can touch the sides of the saucepan. Then beat until the mixture is thick and creamy. It takes a little while.

Pour in to square buttered pans about 1/2 to 3/4 inches thick. Cut into squares when it is firm. The fudge is better if it sits two or three days.

This recipe from CDKitchen for Bazaar Fudge serves/makes 5 lbs.

Recipe ID: 48147

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