About the Recipe
HAVE READY IN BOWL:
1-12-oz. package chocolate chips
2- 7 oz. Hershey bars (plus 2 more oz. from smaller bars) broken up
2-cups chopped nuts 1-7 oz. bottle marshmallow crème
PUT IN HEAVY PAN:
4½ cups white sugar 1 large can canned milk (evaporated)
½ lb. butter
Cook pan mixture to rolling boil—stirring constantly.
Turn heat down to medium & boil for 6
minutes on a low boil.
Add to ingredients in bowl and stir, stir, stir.
Pour in buttered pan. This
makes a broiler pan (not quite as large as a cookie sheet) full; I put mine in a lasagna pan.
secret is to cook in a heavy pan. (Can also add more marshmallow crème or decrease chocolate
from Hershey bars slightly...makes lighter or less dense fudge—also may be a little stickier.)
2 hours to cool
How to store fudge:
Keep the fudge in an air tight sealed container. Keep at room temperature after the fudge has set, but can also be kept in the fridge if desired. Will keep well for up to a week.