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Frontier Fudge

Author/Submitted by:
Servings: 5
Categories: Chocolate / Christmas / Desserts / Fudge

Ingredients:
    Jim Vorheis
1/2  cup  Butter
12  ounces  Evaporated milk
4  cups  Sugar
10  ounces  Large marshmallows
2  ounces  Unsweetened chocolate, chopped
12  ounces  Semisweet chocolate chips
12  ounces  Milk chocolate, chopped
1  tablespoon  Vanilla
2  cups  Chopped walnuts or pecans

Directions:
Makes 5 pounds In 4-6 quart heavy metal pan, cook butter, evaporated milk, and sugar over medium-high heat until sugar is dissolved. Heat to boiling. Turn heat to low, cover and continue boiling for 5 minutes without stirring. Turn heat to warm and stir in marshmallows until dissolved. Add each kind of chocolate in turn, stirring until melted. Stir in vanilla and nuts. Pour into lightly buttered 9x13-inch pan. Let stand until firm, about 8-10 hours, before cutting. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis


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