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Fudge - 5 1bs

Recipe bylmoore1

4.5 cups of sugar

1 cup (2 sticks) of unsalted butter

1 cup evaporated milk

2 (12 oz.) semisweet chocolate chips

2 (7.5 oz.) jars of marshmallow cream – like Fluff

1 cup coarsely chopped walnuts (optional)

2 oz. of unsweetened chocolate – finely chopped

  1. Lightly grease a 13 X 9 baking pan
    ·         Bring the sugar, butter, and evaporated milk to a boil in a large, heavy bottomed saucepan over medium-high heat, stirring just until the sugar dissolves ·         Cook, stirring constantly until a candy thermometer reads 234 to 240 degrees or soft-ball stage - @ 5 minutes ·         Remove from heat ·         Add the chocolate chips, marshmallow cream, walnuts, and unsweetened chocolate and stir until the chocolate is melted and the mixture is combined ·         Spread evenly in the prepared pan ·          Cool completely ·         To serve, cut into squares ·         Fudge can be prepared up to 2 weeks ahead and stored in an airtight container at room temperature   Source:  Back to the Table – Art Smith



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