Ingredients for - Fudge
How to cook deliciously - Fudge
1. Stage
Before you start melting ingredients, get your pans ready to fill. For this recipe, line two 13x9-inch baking pans with aluminum foil. Then, grease the foil with 4 teaspoons butter.
2. Stage
In a heavy Dutch oven, stir together the sugar, evaporated milk, salt and remaining butter. Bring this mixture to a boil over medium heat, making sure to stir constantly. Once the mixture begins to boil, continue to cook—this time without stirring—until a candy thermometer reaches 234ºF; this temp is called the soft ball stage. When you hit this mark, remove the pot from heat.
3. Stage
Stir the German chocolate and chocolate chips into the mixture until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread the fudge evenly into the prepared pans. If you like, sprinkle extra nuts on top. Editor's Tip: Whether you're using pecans or almonds or hazelnuts, be sure to toast the nuts first. This will give the nuts greater flavor, texture and aroma.
4. Stage
Refrigerate the fudge until completely set, about one hour.
5. Stage
When you're ready to cut, use the foil to lift the fudge out of the pans. All that's left is to use a sharp knife to slice the fudge into square. Our Test Kitchen suggests 1-inch pieces.
