MAMIE EISENHOWER FUDGE RECIPE
Provided by á-55
Number Of Ingredients 8
Steps:
- Line a 9 x 13 inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set aside. In a large bowl, combine the semi sweet chocolate chips, milk chocolate chips, marshmallow creme, walnuts, and vanilla. In a heavy, large saucepan, stir together the sugar, evaporated milk, and butter. Bring to a boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of pan.) Lower the heat to moderately low. Stir and boil for 12 minutes. (Check after 7 min. for soft ball.) Remove from heat. Carefully pour the boiling mixture over the chocolate mixture. Stir until the chocolate is melted and the mixture is creamy and well combined. Quickly turn the fudge into prepared pan. While the fudge is still warm, use the tip of a small knife to score 1 inch squares. Chill. When fudge is firm, lift it out of pan; remove the foil and cut into squares. To store, cover tightly and refrigerate (or freeze). NOTE: Microwave version - Combine sugar, evaporated milk, and butter in a microwave safe bowl. Microwave full power for 20 minutes, stirring every 3 minutes. (Check for soft ball in cold water)
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