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.


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.