BLUE RIBBON FUDGE (COOK'S COUNTRY) RECIPE - (4.1/5)

Blue Ribbon Fudge (Cook's Country) Recipe - (4.1/5) image

Provided by á-36147

Number Of Ingredients 9

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Stir the fudge constantly to prevent scorching. This fudge can be made in either a glass or metal baking dish.
4 cups sugar
1 (12 oz.) can evaporated milk
16 tablespoons (2 sticks) unsalted butter
2 cups walnuts or pecans, toasted and chopped coarse
1 (8 oz.) jar Marshmallow Fluff
2 teaspoons vanilla extract
12 ounces bittersweet chocolate, chopped
8 ounces unsweetened chocolate, chopped

Steps:

1. Line 12 by 9-inch baking dish with 2 pieces of foil, placed perpendicular to each other, let edges of foil overhang pan. 2. Bring sugar, evaporated milk, and butter to boil in large, heavy-bottomed Dutch oven over medium heat, stirring constantly. Reduce to simmer and cook, stirring constantly, until mixture is light tan in color and registers 234 degrees on instant-read or candy thermometer, 7-12 minutes. 3. Take pan off heat, stir in walnuts, Marshmallow Fluff, and vanilla until uniformly combined. Let mixture cool to 200 degrees, about 7 minutes. 4. Stir in chocolates until smooth. Pour mixture into prepared pan and refrigerate, uncovered, until firm, about 4 hours. Using foil overhang, remove fudge from pan and cut into squares. (Fudge can be refrigerated in airtight container for up to 1 month.)