Homemade Chocolate Fudge

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• Homemade Chocolate Fudge

• Line a 15 x 10 x 1 pan with wax paper.
• ½ cup butter or margarine
• 12 ounce can evaporated milk
• 4 cups sugar
• Combine butter or margarine, evaporated milk, and sugar in a large, heavy saucepan. Stir until sugar melts.
• Turn burner onto low and stir constantly for 5 to 10 minutes until it reaches a watery consistency. Take your time with this - do not rush it!!!
• Bring to a slow boil, usually by increasing to medium heat. Cover and boil for 5 minutes.
• Remove from heat and quickly add the remaining ingredients in turn.
• 32 marshmallows (about ½ pound), cut into quarters
• 1 ½ bars (3 rectangles) baking chocolate (Baker's brand), broken into little pieces
• 12 ounces semi-sweet chocolate chips
• 13 ounces sweet milk chocolate bar (e.g. Hershey's or similar)
• Add each of the above to saucepan one at a time and stir until melted before adding the next.
• 1 tablespoon vanilla extract
• 2 cups walnuts, halved
• Add to saucepan and stir until combined.
• Immediately pour into a 15 x 10 x 1 pan. Let stand overnight.
• Cut into 3' squares and turn over so that the bottom can dry, approximately 1 to 2 hours.
• Cut each square into 1' pieces and wrap each 3' section in aluminum foil.
• Wrapped fudge will last 3 to 4 weeks. Thus, it is good to make these the second week of December if giving out around Christmas time.

• ½ cup butter or margarine
• 12 ounce can evaporated milk
• 4 cups sugar
• 32 marshmallows (about ½ pound), cut into quarters
• 1 ½ bars (3 rectangles) baking chocolate (Baker's brand), broken into little pieces
• 12 ounces semi-sweet chocolate chips
• 13 ounces sweet milk chocolate bar (e.g. Hershey's or similar)
• 1 tablespoon vanilla extract
• 2 cups walnuts, halved

1. Line a 15 x 10 x 1 pan with wax paper.
2. Combine butter or margarine, evaporated milk, and sugar in a large, heavy saucepan. Stir until sugar melts.
3. Turn burner onto low and stir constantly for 5 to 10 minutes until it reaches a watery consistency. Take your time with this - do not rush it!!!
4. Bring to a slow boil, usually by increasing to medium heat. Cover and boil for 5 minutes.
5. Remove from heat and quickly add the remaining ingredients in turn.
6. Add each of the above to saucepan one at a time and stir until melted before adding the next.
7. Add to saucepan and stir until combined.
8. Immediately pour into a 15 x 10 x 1 pan. Let stand overnight.
9. Cut into 3' squares and turn over so that the bottom can dry, approximately 1 to 2 hours.
10. Cut each square into 1' pieces and wrap each 3' section in aluminum foil.
11. Wrapped fudge will last 3 to 4 weeks. Thus, it is good to make these the second week of December if giving out around Christmas time.