Ingredients:
6 Cups of Sugar
1 1/2 cups butter
2 cans (5 oz. each) evaporated milk (about 1 1/3 cups)
6 packages (4 ounces each) Baker’s Semi-Sweet Chocolate, chopped
1 Jar )13. oz. Marshmallow creme
2 tsps Vanilla
Line 13x9 inch pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rollin gobil in large saucepan on medium heat, stirring constantly. Cook 4 Min. or until m ixture registers 234F on candy thermometer, stirring constantly. Remove from heat.
ADD chocolat eand marshmallow creme; stir until melted. Add vanilla and mix well. our into prepared pan, spread to evenly cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
* If you don’t have a candy thermometer, bring sugar mixture to full rolling obil, then begin tming 4 minutes while mixture continues to boil on medium heat, stirring constantly
Lambert Tip
USE CANDY THERMOMETER!
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