Mamie's Million-Dollar Fudge

The Tiny Chef's Note:

A recipe from my local newspaper that my grandmother used when making fudge, adapted from "Politics and Pot Roast: A Flavorful Look at the Presidency" by Sarah Hood Salomon.

• Total Time: 3 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 3 hrs

Ingredients:

Serves: 20

Yield: 5.0 pounds

• 12 ounces semi-sweet chocolate chips
• 12 ounces German sweet chocolate, broken into bits
• 2 (7 ounce) jars marshmallow creme
• 1/4 teaspoon salt
• 1 (12 ounce) can evaporated milk
• 4 1/2 cups granulated sugar
• 2 cups chopped walnuts (optional) or 2 cups chopped pecans (optional)
• 2 tablespoons butter

Directions:

1. Butter a 9-inch square pan and set aside.
2. In a large bowl, combine semisweet and German sweet chocolates, marshmallow creme, and salt.
3. In a large saucepan, combine milk and sugar. Bring to a boil, stirring constantly. Cook over medium heat, stirring continuously, for 6 to 7 minutes. (The longer it cooks, the firmer the fudge).
4. Pour milk mixture over chocolate. Add nuts and butter and beat until chocolate is melted and fudge is creamy.
5. Pour mixture into buttered pan and let cool at room temperature for a few hours before cutting into small squares. Store in an airtight container.

Reviews

[Sydney Mike]

You've got a great tasting fudge with this recipe! I used toasted pecans & enjoyed their taste in this fudge! Thanks for a great treat! [Tagged, made & reviewed for one of my Vegetarian partners in the Vegetarian/Vegan Recipe Swap 4]