The Perfect Fudge

  1. HEAT: sugar, butter and evaporated milk to full rolling boil in a 3 quart saucepan on medium heat, stirring constantly.
  2. Boil until candy thermometer reaches 234 deg, stirring constatly to prevent scorching.
  3. Remove from heat.
  4. STIR: in chocolate and marshmallow creme until melted; stir in vanilla (or orange) extract and pecans.
  5. SPREAD: immediately in foil lined 9 inch square pan.
  6. Top with more nuts, if desired.
  7. Cool at room temperature at least 4 hours' cut into squares.
  8. Store in air tight container.

sugar, butter, milk, bakers, marshmallow creme, vanilla, pecans

Taken from www.food.com/recipe/the-perfect-fudge-113548 (may not work)

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