Another recipe for my mom's cookbook. I've got 3 pages done so the book will not be finished for this Christmas but maybe next year!
Then hardback Shutterfly books will be made for family and friend gifts.
This is the one on the older Marshmallow Cream Jars which is the one I always use. The recipe on the current jars does not use chocolate chips. This one always turns out creamy and sets up nicely at room temperature!
3 cups sugar ¾ cup margarine (1 ½ sticks) – although I prefer butter, I use margarine to make fudge because butter will make the fudge too soft. 2/3 cup evaporated milk 2 cups (1 package – 12 oz) semi-sweet chocolate chips 1 jar (7 ounces) Kraft Marshmallow Cream (Marshmallow Fluff or other brands will not work) 1 cup chopped nuts 1 tsp vanilla extract
Grease (I use butter) a 13” x 9” baking pan.
Attach candy thermometer to 2 ½ to 3 quart sauce pan.
Combine sugar, margarine and evaporated milk in saucepan. Bring to a full rolling boil, stirring constantly.
My fudge used to be a bit sugary instead of creamy and I asked about it on an internet cooking forum. They said it is normal for the sides of the pan above the mixture to get sugary and if you scrape the sides and stir it into the fudge mixture it can make the fudge grainy or sugary. My fudge has been much creamier since I quit stirring the sugary part into the mixture.
Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
Remove from heat, stir in chocolate chips until melted. Stir in marshmallow cream, nuts and vanilla extract; beat by hand until blended.
Pour into baking pan. Cool at room temperature, cut into squares.
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