One of the most popular non-cookie items on my Christmas cookie platter is fudge. I've made all kinds -- from the stuff you break your arm stirring to the short-cut version made in the microwave. I like the real thing. This recipe from Baker's Chocolate combines the best of both worlds -- the authenticity of real, cooked fudge, and the ease of simpler recipes by incorporating the use of marshmallow creme (basically already-cooked sugar).
FUDGE! (recipe adapted from Baker's Chocolate)
1/2 cup butter or margarine
4 1/2 cups sugar
1 (12 fluid ounce) can evaporated milk
3 (12 ounce) packages BAKER'S Semi-Sweet Chocolate Chunks
1 (7 ounce) jar JET-PUFFED MarshmallowCreme
3 cups PLANTERS Chopped Pecans (optional)
1 teaspoon salt
1 teaspoon vanilla
1. Place butter, sugar and milk in large, heavy 4-quart saucepan. Bring to full rolling boil on medium heat, stirring constantly (important). Boil 5 minutes (or on candy thermometer, 234 degrees), continuing to stir constantly to prevent scorching.
2. Remove from heat. Gradually add chocolate chunks, stirring until chocolate is completely melted after each addition. Add remaining ingredients; mix well.
3. Pour into greased 15x10x1-inch pan. Cool completely. Cut into 60 pieces.
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