Never-Ever-Fail Chocolate Fudge

[kirra]

Never-Ever-Fail Chocolate Fudge

Ingredients:

12 oz bittersweet or semisweet chocolate, finely chopped
2 cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional
10 tbsps unsalted butter, at room temperature
1 tbsp pure vanilla extract
20 large marshmallows
4 cups sugar
2 5-oz cans evaporated milk

Utensils needed: Heatproof bowl; heavy-bottomed saucepan; baking sheet or platter, lightly buttered; wooden spoon.

Preparation:

Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside.

Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.

Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.

Cool for at least 1 hour before cutting into pieces. Serve at room temperature. Quantity: Approximately 8 dozen pieces

Storage: Keep individually wrapped candies in an airtight container at room temperature up to 1 week; refrigerated, up to 3 weeks.