>-----> Mother’s Marshmallow Creme FUDGE By Edna Thompson  <-----<

My mother made this delicious fudge every Thanksgiving and 
Christmastime and every now and then throughout the year, 
if we begged hard enough!  It is sooooo good and easy to make, too.

YEILD: Makes 3 lbs

INGREDIENTS:

3 cups sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1/4 tsp salt
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow Creme
1 cup chopped nuts (I prefer pecans)
1 teaspoon vanilla extract

DIRECTIONS:

Traditional method:

Combine sugar, butter, milk and salt in heavy 3 quart (or larger) 
sauce pan or heavy skillet ; bring to full rolling bail, stirring
constantly. Continue boiling 5 minutes over medium heat, stirring.

Remove from heat, stir in chocolate till melted. Add marshmallow 
creme, nuts & vanilla beat till blended. 

Pour into greased 13 x 9-inch baking pan *. 

Let cool and cut into 1-inch squares.

*Can be made in a smaller pan for thicker squares or various small 
pans or throw-a-way aluminum pans for gift giving.


Microwave method:

Microwave butter in 4-quart microwave-safe bowl on HIGH (100%) 1 minute 
or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 
minutes or until mixture begins to boil, stirring after 3 minutes. Mix 
well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir 
after 3 minutes. Stir in chips until melted. Add remaining ingredients; 
mix well. 

Pour into greased 13 x 9-inch baking pan *. 

Cool at room temperature; cut into squares.

Variations: 
For even more chocolaty fudge, add 1 tablespoon cocoa powder with sugar, 
milk and butter. Also good with added cherries, for a "chocolate covered
cherry fudge".

 
*~* Special THANKS To Our Friend Edna for this. *~*