A high school home ec teacher gave me this recipe in the 1960s, but without the almond bark. Sometimes the candy mounds set up and sometimes they didn't. Many years ago, I decided to add 1/4 lb. of white almond bark to the recipe, and that made it foolproof. The fudge is smooth and delicious. The pecans in a mound of fudge...
Provided by Ruth Ann Vokac
Categories Candies
Time 1h5m
Number Of Ingredients 5
Steps:
- 1. Lay out 3 cookie sheets and cover with waxed paper. Lay out 2 teaspoons.
- 2. Put all the chocolate chips in a large microwave-safe mixing bowl. Melt them in a microwave at 50% power, stirring every 20-30 seconds.
- 3. Put the melted chocolate into a large heavy pot.
- 4. In the same microwave-safe bowl, add the almond bark and melt it in the microwave at 50% power, stirring every 20-30 seconds. Add the melted almond bark to the heavy, large pot.
- 5. Add the sweetened condensed milk and all the marshmallow cream to the heavy pot.
- 6. Put the pot on the stove over low heat and stir with a silicone spatula until all the ingredients are combined and the result is a uniform color with no streaks.
- 7. Add the pecans and stir to combine until the nuts are evenly dispersed.
- 8. Remove pot from heat. Using the teaspoons, drop mounds of candy onto the waxed paper-covered pans. If candy is becoming too stiff to dip, set the pan over another pan with 1 inch of simmering water.
- 9. Let candy sit until firm--slide pans into refrigerator to set the candy quickly.
- 10. When candy can easily be removed from the waxed paper, store it in a large plastic container; separate layers with waxed paper. Cover and store in refrigerator.
- 11. Note: If you prefer to make a pan of fudge, you can add 1-2 cups chopped pecans instead of the whole nuts and pour the candy into a 9" x 13" buttered dish.
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