NESTLE VERY BEST FUDGE
This is a bigger recipe than my Mother In Law Fudge posting. The ingredient amounts are different and it is a very delicious candy. I made this the other day so it would ripen nicely in the fridge for a movie party and it was creamy, cut beautifully, and enjoyed immensely. The recipe makes close to four pounds and it is pot-licking wonderful!
Provided by Secret Agent
Categories Candy
Time 45m
Yield 4 pounds, 32 serving(s)
Number Of Ingredients 8
Steps:
- Line a 13 x 9 pan with foil and leave some hanging over the edge of the pan to lift it easily.
- Combine the sugar, milk, butter and salt in a 4 - 5 cup heavy saucepan and cook over medium heat stirring constantly. Bring to a boil and keep stirring and boil for 4 to 5 minutes.
- Remove from heat and add marshmallows, nuts, morsels, vanilla. Stir vigorously for 1 minute or until the marshmallows are totally melted.
- Pour into the prepared pan and refrigerate for two hours. Cut the fudge into tiny squares and refrigerate tightly covered.
- ***I take my fudge out of the fridge when it fully sets and wrap it into 1/4 pound portions with plastic wrap and store in a container with a tight lid, in the fridge. I also let it ripen before serving as it develops a wonderful taste and texture after a couple of days. It keeps for a couple of weeks tightly wrapped.
Nutrition Facts : Calories 253.3, Fat 10.3, SaturatedFat 4.9, Cholesterol 7.5, Sodium 63.5, Carbohydrate 39.4, Fiber 1.8, Sugar 33.8, Protein 2.1
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