Dorchester Illustration no. 2436 Dorchester Fudge
Recipe for the holidays.
Dorchester Fudge
1 package (8 squares) Bakers semi-sweet chocolate, finely chopped
1/2 cup marshmallow topping
1/2 cup chopped nuts*
1/4 cup butter or margarine, at room temperature
1/2 teaspoon vanilla
1 1/2 cups sugar
2/3 cup evaporated milk
*Or use 1 cup Baker’s Angel Flake coconut
Place chocolate in a bowl with marshmallow topping, nuts, butter and vanilla, set aside. Combine sugar and milk in 2-quart saucepan. Cook and stir over medium heat until mixture comes to a full rolling boil. Keep at full rolling boil 5 minutes, stirring constantly. Carefully pour boiling sugar syrup over chocolate mixture and stir until chocolate is melted. Pour into buttered 8-inch square pan. Chill until firm, about 1 hour. Cut into squares. Makes 1 1/2 pounds or about 3 dozen pieces.
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