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Publisher Photo
This rich fudge is a holiday favorite for me and my family. The recipe yields plenty of old-fashioned flavor with no-fuss preparation.
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min. + cooling

Ingredients

  • 1/2 cup milk
  • 1 cup butter (no substitutes)
  • 2/3 cup baking cocoa
  • 2 pounds confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 cup chopped nuts

Directions

Place the first four ingredients in the order listed in a 3-qt. baking dish (do not stir). Place in a 350° oven for 15 minutes or until butter is melted. Carefully transfer to a mixing bowl. Add vanilla; beat on high for 2 minutes. Stir in nuts. Pour into a buttered 11-in. x 7-in. baking pan. Cool before cutting. Yield: 3 pounds.
Originally published as Speedy Oven Fudge in Country Woman Christmas Annual 1999, p39

Nutritional Facts

1 ounce-weight: 128 calories, 5g fat (3g saturated fat), 11mg cholesterol, 40mg sodium, 20g carbohydrate (18g sugars, 0 fiber), 1g protein.

  • 1/2 cup milk
  • 1 cup butter (no substitutes)
  • 2/3 cup baking cocoa
  • 2 pounds confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 cup chopped nuts
  1. Place the first four ingredients in the order listed in a 3-qt. baking dish (do not stir). Place in a 350° oven for 15 minutes or until butter is melted. Carefully transfer to a mixing bowl. Add vanilla; beat on high for 2 minutes. Stir in nuts. Pour into a buttered 11-in. x 7-in. baking pan. Cool before cutting. Yield: 3 pounds.
Originally published as Speedy Oven Fudge in Country Woman Christmas Annual 1999, p39

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