Ingredients:
4 1/2 Cups Of C&H White Granulated Sugar
1 Pinch Of Fine Table Salt
2 Tablespoons Of Keller's Creamery Real Butter
12 Fluid Ounces Of Canned Nestle Carnation Evaporated Milk
2 Cups Of Chopped Honey Toasted Peanuts
12 Ounces Of Semisweet Hershey's Milk Chocolate Chips
12 Ounces Of German Bittersweet Chocolate Squares
2 Cups Of Jet-Puffed Marshmallow Creme
Information:
Serving Size 48
211 Calories Per Serving
9 Grams Of Fat
Cooking Directions:
This is an award winning fudge recipe. It makes an exceptionally rich and creamy fudge, that will just melt right in your mouth. First you will need to grease a nine by nine inch baking pan with butter. Once you are done, set the pan aside. Next take out a large mixing bowl, and add into it the German chocolate squares, chocolate chips, and marshmallow creme. Using a mixing spoon, vigorously stir these ingredients together, and then set the bowl aside. Next take out a four quart saucepan, and add into it the table salt, sugar, butter, and evaporated milk. Heat the saucepan over low heat, and stir until all of the ingredients blend together. Bring the contents to a slow boil, which should take roughly six minutes to achieve. Once the mixture is boiling, pour it into the mixing bowl you set aside earlier, and stir until you have a smooth and even chocolate sauce. It should have an extremely creamy texture at this point. From here you will want to pour the chocolate fudge sauce into your prepared baking pan. Using a a flat mixing spoon, make sure the fudge mix has an even thickness. Next sprinkle the chopped peanuts all over the fudge surface, and gently press them into the chocolate using the back of a tablespoon. From here cover the pan with aluminum foil, making sure the foil does not touch the fudge. Finally slide it into the refrigerator to chill for a couple of hours. Once the fudge has hardened, take out a sharp kitchen knife and cut the fudge into one inch squares. Depending on how hot or cold your room temperature is, it may be safest to store the fudge in the refrigerator. Serve a piece with a tall cold glass of 2% milk.
