[Sca-cooks] Re: Fudge - recipe please!

[BaronessaIlaria at aol.com]

Just in case someone was hoping for a good fudge recipe...

This recipe was in the Washington Post approximately 25 years ago. Its messy,
yes, but its really worth it. Personally, I hate nuts in things except in a
few cases, so I tend to leave the nuts out, split the batch in half leaving
part plain and putting raisins in the other part. Yeah, yeah, I know. You
never heard of raisins in fudge. Look at it this way....raisinettes are ok,
right? Trust me. Or, leave it all plain. Or put nuts in all of it. Whatever
you prefer. Just make sure you use a fairly big pot when you cook it so you
have enough room for all the goodies.

5 cups of granulated sugar
1.5 cups of margerine
12 oz evaporated milk (not sweetened condensed...just plain old evaporated)
12 ounces of semi-sweet chocolate chips
6 ounces of bittersweet baking chocolate, melted
1 jar of marshmallow cream (I buy the ones about 6" tall. No clue the weight)
2 teaspoons of pure vanilla extract
2 cups of chopped nuts (or 1 cup for a half batch, or none, or raisins til it
looks like enough)

In a large saucepan, combine the sugar, margerine and evaporated milk.
Stirring constantly, bring it to a rolling boil and let it boil for 8
minutes. (WATCH OUT! If  you get the sugar syrup on you, it will hurt like
you won't believe! ) After the 8 minutes, take the pot off the heat and stir
in the chocolate chips until they are melted. Add the bitter baking chocolate
and the marshmallow cream and stir til it is well blended. Add the vanilla.
If you are putting in nuts or raisins, do it now -- but take out half first
if you want some plain.

Pour immediately into buttered pans - one large, two mediums, several small -
however you want to break it up. Cool completely before cutting into squares.
Makes approximately 5 pounds of fudge that will keep in the refrigerator for
weeks if
tightly wrapped, or for months in the freezer - if you haven't already eaten
it all.