Print Friendly, PDF & Email

RECIPE SUBMITTED BY Marlene Helvey

I found this one on the net:Grandma Ruth’s Refrigerator Fudge
Shared with the permission of her Granddaughter, Deb

In a large, non-metal mixing bowl, place:
1 – 6 ounce package of semi-sweet chocolate chips
1 cup chopped walnuts or pecans (also good without nuts)
1 stick butter or margarine (“Blue Bonnet” works best;
for some reason, real butter makes the fudge sticky)
In a large saucepan, combine:
2 cups sugar
1 small can evaporated milk (not reduced or low-fat)
26 large marshmallows

Bring mixture to a boil and reduce heat to medium heat,
or just high enough to keep the mixture boiling.
Boil together for exactly 6 minutes.

Pour the boiled mixture over the chocolate, butter, and nuts.
Mix well, making certain butter is melted and evenly distributed. 
Add 1 tablespoon pure vanilla (not imitation) extract.
Blend thoroughly. Pour into buttered 9 x 6 or 8 x 8 pan.

Refrigerate for at least 6 hours. Cut into squares.
This fudge will be very creamy, 
and must be stored in the refrigerator to keep it from “melting.”

 

Comments are closed.

Looking for something?

Use the form below to search the site:


Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

    Set your Twitter account name in your settings to use the TwitterBar Section.