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