Difference between revisions of "Frontier Fudge"
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* 2 cups chopped [[walnuts]] or [[pecans]] | * 2 cups chopped [[walnuts]] or [[pecans]] | ||
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# In 4 – 6 quart heavy metal pan, cook [[butter]], [[evaporated milk]], and [[granulated sugar|sugar]] over medium-high heat until [[granulated sugar|sugar]] is dissolved. | # In 4 – 6 quart heavy metal pan, cook [[butter]], [[evaporated milk]], and [[granulated sugar|sugar]] over medium-high heat until [[granulated sugar|sugar]] is dissolved. | ||
# Heat to boiling. | # Heat to boiling. | ||
Latest revision as of 20:26, 13 July 2012
Description
- Makes 5 pounds
Ingredients
- ½ cup butter
- 12 oz evaporated milk
- 4 cup sugar
- 10 oz large marshmallows
- 2 oz unsweetened chocolate chopped
- 12 oz semisweet chocolate chips
- 12 oz milk chocolate, chopped
- 1 tbsp vanilla
- 2 cups chopped walnuts or pecans
Procedures
- 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.
