This old-fashioned silky smooth fudge that's dotted with just the right amount of nuts is sure to appeal to sweet tooths of all ages, assures Lori Saunders of Sterling, Illinois.
- 1 tablespoon plus 1 cup butter divided
- 4 cups sugar
- 1 cup milk
- 32 large marshmallows
- 2 cups milk chocolate chips
- 2 cups (12 ounces each) semisweet chocolate chips
- 2 ounces unsweetened chocolate, melted
- 1 to 1-1/2 cups coarsely chopped nuts
- 1-1/2 teaspoons vanilla extract
- Butter a 13-in. x 9-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat; boil for 2 minutes, stirring constantly.
- Remove from the heat. Stir in marshmallows until melted. Add chocolate chips and unsweetened chocolate; stir until chips are melted. Add nuts and vanilla.
- Spread into prepared pan. Cool for 1 hour at room temperature. Cut into squares. Store in an airtight container in the refrigerator. Yield: 5 pounds.
Originally published as Chocolate Nut Fudge in Country Woman November/December 2000, p41
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