This recipe was given to me by a work colleague. It cames from her mother, Jean Hermansen. There was a note on it that it came to Jean from her sister, Marjorie, in 1963. I have added notes below.
| Candy | ||
| 4½ cups | sugar | |
| ½ cup | butter | |
| 1 can | evaporated milk (12 oz.) | |
| pinch | salt | |
| Chocolate | ||
| 7-13 oz | bottle of marshmallow cream | |
| 3 cups | semi-sweet chocolate chips (20 oz.) | |
| 1 cup | milk chocolate chips (7 oz.) | |
| 2 tsp | vanilla |
1. Into a large heavy saucepan put the sugar, butter, evaporated milk and salt. Stir well with wooden spoon. Bring to a boil over medium heat and continue to boil exactly 7 minutes.
2. Remove from heat and add the marshmallow cream, the semi-sweet chocolate chips, milk chocolate chips and the vanilla. Mix well. Pour into buttered 9x13" pan and cool. Cut into squares.
Notes: A little bubbling around the endges of the saucepan is not “boiling.” The candy should be at a frothy boil appearing to be in danger of boiling over. Start the timer just as that process begins. Over-cooking leads to over-crystalization and the fudge will be grainy. Undercooking it leaves it soft as mud.