| | Directions | | In a heavy saucepan, bring butter, sugar and milk to a slow boil, cooking for 5 to 6 minutes. Remove from heat and stir in marshmallow cream, chocolates, and vanilla extract. Using an electric mixer, beat for 5 minutes. (If you want to add nuts, stir them in now.) Pour into a buttered 9 x 13 inch pan. Cool and cut into squares. This fudge keeps well in the refrigerator. |
|
|
| Ingredients | | - |  | 1/3 cup butter (additional butter needed for pan) |
| - | | 4 1/2 cups sugar |
| - | | 1 can evaporated milk (14 1/2 ounce can) |
| - | | 2 teaspoons vanilla extract |
| - | | 13 ounces unsweetened chocolate, grated |
| - | | 12 ounces Semi-sweet chocolate chips |
| - | | 1 jar marshmallow creme (7 ounce jar) |
| - | | nuts, if desired |
| |
| |
