*THE* Recipe

This recipe is true to its name.  If you follow the instructions, it really is foolproof.  So, to give credit where credit is due (to the fine people at Durkee-Mower, Inc. in Lynn, MA who make the fabulous marshmallow spread called Fluff), here’s the recipe, which is also available online at www.marshmallowfluff.com, and produces 5 pounds of chocolate-y delicious-ness.  Enjoy!

5 cups sugar, 10 oz. (2 small cans) evaporated milk, 1 stick (1/4 pound) butter or margarine, 1 jar (16 oz.) Marshmallow Fluff, 1 tsp. salt

1.5 tsp. vanilla extract, 1 cup walnuts (optional), 24 oz. (2 packages) semi-sweet chocolate pieces*

  1. Combine first 5 ingredients in a large sauce pan.  Stir over low heat until blended.
  2. Bring to boil over moderate heat, being careful not to mistake escaping air bubbles for bioling.  Then Boil Slowly, STIRRING CONSTANTLY for 5 Minutes.  (Optional:  Use Soft Ball Test).
  3. Remove from heat.  Stir in chocolate and vanilla (and nuts if used) until chocolate is melted.  Pour into 2 buttered 9×9 inch pans** and cool.

*For the chocolate, I like to use Nestle semi-sweet morsels.  The same chips you’d use to make classic Toll-House chocolate chip cookies.

**Instead of two 9×9 inch pans, I used three smaller pans.  The size of the pans doesn’t really matter, but it will change the thickness of the fudge, and the time it takes for the fudge to cool thoroughly.



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