Remarkable Fudge
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 95. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 cups sugar
- 2 5-ounce cans (1 1/3 cups total) evaporated milk
- 1 cup margarine or butter
- 1 12-ounce package (2 cups) semisweet chocolate pieces
- 1 7-ounce jar marshmallow creme
- 1 cup chopped walnuts
- 1 teaspoon vanilla
Instructions
- Line a 13x9x2-inch baking pan with foil; extend foil over edges. Butter foil; set aside.
- Butter sides a heavy 3-quart saucepan. In it, combine sugar, milk, and margarine. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium heat to 236°, soft-ball stage (about 12 minutes).
- Remove saucepan from heat; remove thermometer. Add chocolate pieces, marshmallow creme, nuts, and vanilla; stir till chocolate melts. Spread into pan. Score into squares while warm. When firm, cut into squares. Store in the refrigerator.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Nuttyfudge.jpg" by Will Powell; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Nuttyfudge.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.