many depending on how many pieces you cut. It makes 5 pounds.
Debi's StoryThis is a recipe that my Mother has made since I was small. We couldn't wait until the Holidays to have it. It is so creamy that it will literally not get dried out for a long time, (that is should it last that long). She always said her secret was her pan, however, when we talked her out of her recipe, we made it and now know what the secret is. We feel that the secret of the creaminess to this recipe is all of the butter, the large marshmallows (do not use miniture marshmallows or marshmallow creme... it's not the same and I don't know why).....and cooking it to the soft ball (exactly... no longer) and then adding the vanilla. It's a process and it's based on the Russell Stover's recipe, supposedly, (but way better) because it isn't packaged, it's homemade. It's an incredible recipe that I don't ever want to live without on the holidays. I will definitely keep this in my family forever. It's also the memories attached to it. The minute she brings it out, the hands start flying toward the platter. It was my Father's favorite (he's now passed) but I can remember seeing his face each holiday season light up for this fudge.
She always added at least a pound to two of nuts in this recipe. The nut content would be nut upon nut. Of course, if your family doesn't like nuts, you can leave them out.
This is probably our family's favorite sweet for the holiday just because it tastes so great.
Find more recipes at goboldwithbutter.com
pecans or black walnuts (optional)
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
11.Before beginning, take a large dish (at least 9 x 12 or larger) and butter it, getting it ready for the fudge to be poured into, when the fudge is finished. 2. In a heavy pan, add the sugar, evaporated milk, and 2 sticks of butter. Start heating this over medium heat to medium high heat. Heat to a boil and let it boil on low heat until it comes to a soft ball stage. At this point, add the vanilla and do not let it go any longer. Do not continue cooking. It is very important to take it off at this point so it doesn't overcook or get sugary. Add the chocolate chips and marshmallows and start stirring quickly into the hot mixture.
3. If you want nuts, add the nuts at this point and pour it into the greased pan.
4. This will have to set for several hours before cutting because it is a very deep fudge and makes 5 pounds. PATIENCE is worth the wait.
FREDA GABLE cookin4me - Oct 21, 2010
Fudge "homemade" is always on our Christmas Holiday List. Thanks for Sharing Your Recipe.
Donna Brown gabbiegirl - Oct 21, 2010
I love the story, Debi, and the memories of this recipe are precious to you, I know.
samantha marks slmarks70 - Oct 21, 2010
WHAT SIZE CAN OD MILK DO U USE?
Robin DuPree robdupree - Oct 21, 2010
I love the story too, and I want to try soon...