Forty Year Fudge

  • Yield 120 pieces


1 can Sweetened Condensed Milk
3 cups Nestle's Semi-Sweet Chocolate chips
2 pieces Baker's unsweetened dark Chocolate Squares
4 ounces Hershey's 75% cacao Chocolate bar
1/2 cup Unsalted butter
1/4 teaspoon salt
1 package Kraft Marshmallows or jar of creme
2 teaspoons Vanilla extract
1-2 cup Chopped favorite nuts


 In the top of a double boiler over boiling water, melt
the chocolate and butter, stirring frequently.  Add
the marshmallow creme and stir until well mixed.
Remove from the heat, add the sweetened condensed
milk.  Stir in the vanilla and salt if using unsalted
butter.  Add the nuts, mix well.  Turn into a buttered
dish or pan.
Place the dish/pan in the freezer until the fudge is
hard, cut while frozen.  If you only chill the fudge,
it will cut okay but it will stick to your fingers and
melt right away as this is a really buttery fudge and
with all of the chocolate it has, it melts very fast
in your hand or mouth.  The amount of butter keeps it
from getting rock hard.  This saves for a long, long
time frozen.  It also ships well but does weight
enough that it won't be cheap to send first class.

The only other hint I can give you is to break the
chocolate up into smaller pieces and to cut the stick
of butter into eight pieces to speed up the melting
time. .

  If you love milk chocolate you will have to experiment with
this as our family loves dark chocolate and I do not
make milk chocolate fudge with this recipe.  I would
think it could be done but I don't have the
proportions.  This recipe makes approx. 3 lbs.

Hope this brings many sweet memories to others.  It sure has been a real crowd pleasurer here.




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