I’ve been missing out on Family Said lately. Hope everyone’s doing well especially Abs & Abbie) and are looking forward to a Happy Thanksgiving holiday!
For those who will be traveling – Please drive safely!
I’ve been enjoying having my FF at home finally! It’s just so good to come home and find the house not empty and talk with him without static over a cell phone (ha-ha).
Here’s another chocolate recipe to add to the already GREAT contributions…
2 sticks butter or margarine (I’ve had better success with margarine)
3 1/2 Cups Sugar
2-12 oz. cans Evaporated Milk
2-12 oz. pkgs Semi-Sweet Chocolate Chips
2 Tsp Vanilla
1-13 oz. Jar Marshmallow Creme
Mix margarine, sugar and evaporated milk in 5-6 qt. pan. Bring to full rolling boil on high heat, stirring constantly – continue boiling for 16 minutes on medium high heat or until candy thermometer reaches 231 degrees F. (This will vary depending on humidity level & altitude – I usually go by look – a golden honey color and the boil should look like the mud pots in Yellowstone Park – then you’ll know you’re at the soft-med ball stage) Remove from heat and slowly stir in chocolate chips and vanilla until well blended. Add marshmallow creme and mix well. Pour into 13×9 inch pan. Cool at room temperature. Cut into squares. Also – don’t scrape the sides of your pan while boiling the sugar/milk mixture, if you do your fudge will crystallize instead of being creamy.
Hope you enjoy – this was the fudge recipe that my Gram always made, it was always a hit at our home. Between making fudge and divinity for everyone – I don’t know how she ever got anything else done during the holidays.
Take care everyone!