Frontier Fudge Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
Jim Vorheis,
1/2 cup: Butter,
12 ounce: Evaporated milk,
4 cup: Sugar,
10 ounce: Large marshmallows,
2 ounce: Unsweetened chocolate, chopped
12 ounce: Semisweet chocolate chips,
12 ounce: Milk chocolate, chopped
1 tbsp: Vanilla,
2 cup: Chopped walnuts or pecans,
Directions:
Makes 5 pounds
In 4-6 quart heavy metal pan, cook butter, evaporated milk, and sugar
over medium-high heat until sugar is dissolved. Heat to boiling. Turn
heat to low, cover and continue boiling for 5 minutes without
stirring. Turn heat to warm and stir in marshmallows until dissolved.
Add each kind of chocolate in turn, stirring until melted. Stir in
vanilla and nuts. Pour into lightly buttered 9x13-inch pan. Let
stand until firm, about 8-10 hours, before cutting.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
Source from luhu.jp
In 4-6 quart heavy metal pan, cook butter, evaporated milk, and sugar
over medium-high heat until sugar is dissolved. Heat to boiling. Turn
heat to low, cover and continue boiling for 5 minutes without
stirring. Turn heat to warm and stir in marshmallows until dissolved.
Add each kind of chocolate in turn, stirring until melted. Stir in
vanilla and nuts. Pour into lightly buttered 9x13-inch pan. Let
stand until firm, about 8-10 hours, before cutting.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
Source from luhu.jp