Christmas fudge Christmas countdown

November 14, 1990

If you want to give your friends something sweet this year for Christmas don't look any farther than this delicious fudge recipe.

The fudge may be stored in airtight containers at room temperature for up to two weeks. It may be frozen for up to six months.

Easy, Fabulous Fudge

This recipe makes five pounds of fudge or more than 100 1-inch pieces. This is sufficient for about six to eight gifts.

12 ounces Baker's German sweet chocolate broken into pieces

12 ounces semi-sweet chocolate morsels

1 (7-ounce) jar marshmallow creme

4 1/2 cups sugar

1 13-ounce can evaporated milk

2 tablespoons butter

1/8 teaspoon salt

1 tablespoon vanilla

2 cups broken walnuts

Place the chocolate bars, chocolate morsels and marshmallow creme in the large bowl of an electric mixer.

Combine the sugar, milk, butter and salt in a heavy three or four quart saucepan. Bring to a boil over high heat, stirring constantly. When the mixture comes to a boil, lower the heat to medium and set a timer for six minutes. Keep the mixture boiling steadily and stir constantly during this time to prevent scorching.

At the end of six minutes, pour the boiling syrup over the chocolate and marshmallow creme. Beat until the chocolate is melted and the ingredients are well blended. Beat in the vanilla and walnuts.

Pour into a lightly buttered 13x9x2-inch pan. Let the fudge cool at room temperature for 24 hours before cutting. Cut it into one-inch square pieces and pack in airtight containers.

-- "With Love from Your Kitchen" by Diana and Paul Von Welanetz; Jeremy P. Tarcher Inc. -- 1976, $8.95.

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