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Description
The cute little bear that Violet =Ferice sent us is helping me to let you know that this is truly the very best fudge on the planet!! and it's not really hard to make, either

Bob's mother has used this recipe with great success for a number of years and Bob & I just made our first batch, and when Mom tasted ours, she said "good job guys" so here's the recipe:

~~~~~~~~~~~~~~~~~~~
MILLION DOLLAR FUDGE

15 ounces of Hershey's Milk Chocolate candy bars
12 ounces of Semi-sweet Chocolate baking chips
7 ounce jar of Marshmallow Creme
1 teaspoon fine granulated table salt

12 ounce can of evaporated milk undiluted
4 1/2 cups of granulated white cane sugar

1 pound of English Walnuts (broken into smaller pieces by hand)
2 teaspoons Vanilla extract (or Imitation vanilla extract)

Break the Hershey bars into a large glass or metal mixing bowl.
Add semi-sweet chocolate baking chips, salt, and the entire jar of the marshmallow creme.
Stir gently to mix. Mixture will be quite sticky! Set aside.

Have the nuts and vanilla ready, but do NOT add. Also have a timer ready, as well as a heat resistant spatula for spreading. Be sure to have your teaspoon at the ready, for measuring the vanilla.

In a tall sided 2 quart saucepan, over medium heat, bring the evaporated milk and sugar to a rolling boil, stirring constantly. When the milk and sugar just comes to a rolling boil, set a timer, and continue to stir for 4 1/2 to 6 minutes (depending upon the humidity in your work area 4 1/2 minutes for dry air... 6 minutes for a moist environment). The mixture will want to boil out of the pan, so you may need to lift the pan off the burner frequently, to slow the expansion of the boiling liquid.

When the timer goes off, remove saucepan from heat and immediately add your boiling milk & sugar mixture to the items in your large glass or metal mixing bowl. Stir like until the entire mixture becomes smooth. The marshmallow creme chunks may have to be mashed against the side of the bowl, with your spoon or heat resistant spatula, in order to make them dissolve.

When smooth, add vanilla and nuts. Stir well to distribute the English Walnuts. Keep stirring until the mixture just begins to thicken, then spread into a waxed paper lined 16.5 x 12 inch sided baking pan, or other wax paper lined pans.
The mixture will set up fairly quickly, so have a heat resistant spatula at the ready for spreading the mixture evenly in the pan or pans.

Once the fudge has cooled to room temperature, cover with wax paper, and allow to stand for at least 24 hours before you attempt to cut it into squares. ( if you aren't going to be using your oven, it's a great place to stash the fudge in the pan for 24 hours )

Cut the fudge into the size squares that you want, lift each piece, remove waxed paper from the bottom, and place the pieces TOP SIDE DOWN on a room temperature wax paper lined pan. Be sure to leave a little room all the way around each piece, so the sides can dry, too! Again allow the fudge to stand, until the bottoms of the pieces are no longer moist or sticky, when touched lightly with your finger. If you are running a humidifier in your home in the winter time, it may take several hours for the bottoms to dry; but, if your house is quite dried out, the pieces will dry within just a few minutes.

Once the bottoms of the fudge are dry, wrap individual pieces in plastic wrap. Then outer wrap them in cellophane, and tape or sticker closed. Store in the refrigerator if you are not going to be serving within 24 to 48 hours.

Notes: This recipe makes 5 pounds of fudge!
This fudge keeps for several months in the refrigerator, and ships well, if you are sending it in gift boxes. It can also be made using pecans, skinless peanuts, or other nuts of your choice.

Description
The cute little bear that Violet =Ferice sent us is helping me to let you know that this is truly the very best fudge on the planet!! and it's not really hard to make, either

Bob's mother has used this recipe with great success for a number of years and Bob & I just made our first batch, and when Mom tasted ours, she said "good job guys" so here's the recipe:

~~~~~~~~~~~~~~~~~~~
MILLION DOLLAR FUDGE

15 ounces of Hershey's Milk Chocolate candy bars
12 ounces of Semi-sweet Chocolate baking chips
7 ounce jar of Marshmallow Creme
1 teaspoon fine granulated table salt

12 ounce can of evaporated milk undiluted
4 1/2 cups of granulated white cane sugar

1 pound of English Walnuts (broken into smaller pieces by hand)
2 teaspoons Vanilla extract (or Imitation vanilla extract)

Break the Hershey bars into a large glass or metal mixing bowl.
Add semi-sweet chocolate baking chips, salt, and the entire jar of the marshmallow creme.
Stir gently to mix. Mixture will be quite sticky! Set aside.

Have the nuts and vanilla ready, but do NOT add. Also have a timer ready, as well as a heat resistant spatula for spreading. Be sure to have your teaspoon at the ready, for measuring the vanilla.

In a tall sided 2 quart saucepan, over medium heat, bring the evaporated milk and sugar to a rolling boil, stirring constantly. When the milk and sugar just comes to a rolling boil, set a timer, and continue to stir for 4 1/2 to 6 minutes (depending upon the humidity in your work area 4 1/2 minutes for dry air... 6 minutes for a moist environment). The mixture will want to boil out of the pan, so you may need to lift the pan off the burner frequently, to slow the expansion of the boiling liquid.

When the timer goes off, remove saucepan from heat and immediately add your boiling milk & sugar mixture to the items in your large glass or metal mixing bowl. Stir like until the entire mixture becomes smooth. The marshmallow creme chunks may have to be mashed against the side of the bowl, with your spoon or heat resistant spatula, in order to make them dissolve.

When smooth, add vanilla and nuts. Stir well to distribute the English Walnuts. Keep stirring until the mixture just begins to thicken, then spread into a waxed paper lined 16.5 x 12 inch sided baking pan, or other wax paper lined pans.
The mixture will set up fairly quickly, so have a heat resistant spatula at the ready for spreading the mixture evenly in the pan or pans.

Once the fudge has cooled to room temperature, cover with wax paper, and allow to stand for at least 24 hours before you attempt to cut it into squares. ( if you aren't going to be using your oven, it's a great place to stash the fudge in the pan for 24 hours )

Cut the fudge into the size squares that you want, lift each piece, remove waxed paper from the bottom, and place the pieces TOP SIDE DOWN on a room temperature wax paper lined pan. Be sure to leave a little room all the way around each piece, so the sides can dry, too! Again allow the fudge to stand, until the bottoms of the pieces are no longer moist or sticky, when touched lightly with your finger. If you are running a humidifier in your home in the winter time, it may take several hours for the bottoms to dry; but, if your house is quite dried out, the pieces will dry within just a few minutes.

Once the bottoms of the fudge are dry, wrap individual pieces in plastic wrap. Then outer wrap them in cellophane, and tape or sticker closed. Store in the refrigerator if you are not going to be serving within 24 to 48 hours.

Notes: This recipe makes 5 pounds of fudge!
This fudge keeps for several months in the refrigerator, and ships well, if you are sending it in gift boxes. It can also be made using pecans, skinless peanuts, or other nuts of your choice.