Candy, Dorothy Lamalie

Mom’s Fudge

4 cups sugar for firm fudge, or 3 cups sugar and 1 cup Splenda for softer fudge
1 7-ounce jar marshmallow creme
1-1/2 cups (12 ounce can) evaporated milk
1 tablespoon butter
2 cups chocolate chips (Hershey’s Special Dark or Semi-Sweet)
1 7-ounce milk chocolate candy bar, broken into pieces
1 teaspoon vanilla
optional – 3/4 cup slivered almonds, toasted and coarsely chopped*

  1. Line a 9-inch square pan with foil, extending the foil over the edges.
  2. In heavy 4-quart saucepan, stir together sugar/Splenda, marshmallow creme, evaporated milk, and butter. Cook over medium heat, stirring constantly, until mixture comes to a full, rolling boil. Boil, stirring constantly, for 7 minutes.
  3. Remove from heat and immediately add chocolate chips and candy pieces, stirring until chocolate is melted and mixture is smooth. Stir in vanilla (and almonds, if desired).
  4. Pour mixture into prepared pan. Cool until firm. Use foil to lift fudge from pan. Peel off foil. Cut fudge into 1-inch squares. Store in tightly covered container. Makes about 5 dozen pieces or 4 pounds.

Note: for best results, do not double this recipe.

* To toast the almonds, heat oven to 350F. Spread almonds in thin layer in shallow baking dish. Bake 8 to 10 minutes, stirring occasionally, until golden brown. Remove from heat and let cool.