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Creamy fudge recipe - an all-American favorite.
Lightly buttered 13x9-inch pan; set aside.
Combine sugar, butter and evaporated milk in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 7-10 minutes or until mixture comes to a full boil. Continue cooking, stirring constantly, 5-7 minutes or until candy thermometer reaches 228°F.
Remove from heat. Gradually stir in chocolate chips until melted. Stir in marshmallow crème until well blended. Stir in nuts and vanilla. Spread into prepared pan. Cool at room temperature. Cut into 1-inch squares. Store refrigerated.
Dietary Fiber: 0g
Never made fudge before and gave this recipe a try. Big hit in my house, and the way it is disappearing I can tell I will be making it again before the Holidays. Great Fudge!
This is the first time I made fudge and it was so easy to make. I don't have a candy thermometer, just went by the time. It came out creamy and delicious. Will definitely make this again for my holiday cookie tray and for gifts.
This is easy and delicious. I used half semi-sweet chocolate and half 70% dark chocolate. Yum.
Excellent, this has become a family holiday tradition
I have always made my moms homemade fudge recipe for years but this looked so easy and delicious so I tried it. It was the most creamy delicious rich fudge that you would ever want. This is a rich fudge so if you are wanting it to be not so rich I would suggest using 1 bag of milk chocolate chips with the 1 bag of bittersweet regular instead of the 2 bags of bittersweet it calls for. All in all...great fudge. I took some to my parents house and I think my dad ate all I brought the first night!
Very Good Mummmmmmmmmmmmmm
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/379
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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