Julie Frost, SFF writer (agilebrit) wrote,
Julie Frost, SFF writer

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Never-Fail Fudge recipe!

4 1/2 cups sugar
1 teaspoon salt
1/2 cup (1 stick) butter
1 12-oz can evaporated milk
1 12-oz bag semi-sweet chocolate chips
2 8-oz bars Hershey's Special Dark
1 12-oz bag milk chocolate choc chips
1 1/2 7-oz jars marshmallow creme
2 tsp vanilla
4 cups nuts (optional)

In a six-quart Dutch oven, combine sugar, salt, butter, and milk. Bring to simmer, stirring constantly, over medium heat. As soon as first bubble is seen, boil mixture exactly eight minutes. Remove from heat immediately.

Quickly stir in remaining ingredients. Blend thoroughly. Pour into two oiled or non-stick 9x13 pans. Cover with foil and refrigerate until firm. Slice as desired. Bring to room temp before serving for fullest flavor. Store in refrigerator or freezer.

The Hubby made this tonight and it is ZOMGsogood. We actually use big cookie sheets with a 1-inch lip instead of the 9x13 pans, because that way they're thinner and last longer.

Writing? What is this writing you speak of? I think all this holiday cheer scared Antubis off, and he's gone back to South America to visit his bushy-tailed relatives. Without me, the fink.
Tags: recipes

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