JOURNALING:


INGREDIENTS


NOTE: This is half recipe from original.


2 ¼ C sugar


Pinch salt


1 Tbl butter


6 oz. evaporated milk


6 oz semi-sweet chocolate morsels


6 oz. German-sweet chocolate


8 oz. marshmallow cream


1 C chopped nuts (if desired)


NOTE:  I used 6 oz semi-sweet chocolate morsels, 2 oz. Special Dark Chocolate morsels and 4 oz. German-sweet chocolate.


INSTRUCTIONS


1.  Boil sugar, salt, butter and evaporated milk together for six minutes, stirring constantly after mixture begins to boil.


2.  Put chocolate pieces, marshmallow cream and nuts in a bowl.


3.  Pour the boiling syrup over the ingredients in the bowl.  Beat until chocolate is all melted.  (This takes some elbow grease.)


4.  Pour melted mixture into a 9x9 pan lined with foil and sprayed lightly with cooking spray to prevent fudge from sticking.


5.  Let stand a few hours before cutting into 1 inch squares.


6.  Refrigerate fudge at least one day.  Store in air tight container.


NOTE:  Fudge is definitely better the second day.


 


CREDITS:  Template: "Cookbook Volume 2", Wishing Well Creations by Laura Passage; Kits: "Fearless", Sahin Designs; "Let\'s Eat", Little Lamm & Co.