Sunday, July 27, 2008
Here's a simple recipe, though you do probably need to plan ahead and make sure you have the ingredients. It's a fun alternative to chocolate fudge because you melt your favorite milk-chocolate-with-almonds candy bar into the mix. My taste-testers all drooled over this one!
Candy Bar Double-Nut Fudge
Recipe from Season's Greetings by Marlene Sorosky
Makes 117 pieces
2 cups sugar
1/2 teaspoon salt
4 tablespoons (1/2 stick) butter or margarine
1 can (5 oz.) evaporated milk
1 package (12 ounces) semisweet chocolate chips
1 bar (8 oz.) milk chocolate with almonds
1 jar (7 oz.) marshmallow creme
2 teaspoons vanilla extract
2 cups (about 8 oz.) coarsely chopped walnuts or pecans (I recommend toasting these first)
Heavily butter a 9x13-inch baking pan; set aside. Place the sugar, salt, butter, and evaporated milk in a large, heavy saucepan. Bring to a boil over moderately high heat, stirring constantly.
When the mixture comes to a boil, lower the heat to medium. Boil gently for 8 to 9 minutes, stirring frequently to make sure the bottom doesn't scorch. Stir in the chocolate chips, chocolate bar, and marshmallow creme until the chocolate is melted and the mixture is well blended. Stir in the vanilla extract and nuts. Pour the mixture into the prepared pan. Cool at room temperature for several hours, or until set. Cut into 1-inch squares.
Note: The fudge may be stored in an airtight container at room temperature for up to 2 weeks, refrigerated for up to 1 month, or frozen for up to 6 months.
Step-by-Step in Pictures