Aunt Susans Christmas Fudge Recipes

AUNT TEEN'S CREAMY CHOCOLATE FUDGE

Steps:

• Line an 8x8 inch pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
• Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

AUNT SUSAN'S CHRISTMAS FUDGE

Steps:

• Butter an 8" square baking pan and set aside.
• In a medium saucepan, cook the sugar, cream, syrup and chocolate over medium heat until sugar is dissolved. Wash down any sugar crystals that might form on the sides of the pan with a pastry brush dipped in water.
• Cook to the softball stage without stirring. (234°F. - Forms a soft ball that doesn't hold its shape when a small amount is dropped into a small glass of cold water)
• Remove from heat and put butter into pan without stirring it in. Set aside to cool. When cooled enough to hold your hand on the bottom of the pot, add vanilla.
• Beat with a sturdy wooden spoon until thick and heavy, stirring in the nutmeats quickly when it starts to lose its glossy look.
• Quickly pour into prepared 8 inch pans, and let cool completely. Cut into 1" squares (makes 1 -8 inch pan about 1 to 1 1/2 inches thick.)
• You can use a large heavy pot and triple this recipe if desired. (This is what we always did, as it is so good you will want a lot) But try a small batch to start. :)