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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Marshmallow Creme Fudge Recipe

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This recipe for Marshmallow Creme Fudge is from The Lombardo/SaglibeneFamily Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 jar, 7.5 oz. Marshmallow Fluff
11/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter or margarine
1/4 tsp. salt
Directions:
Directions:
Combine above ingredients in a pot. Bring to a full boil stirring constantly over moderate heat for five minutes.

Remove from heat and add 12 oz. chocolate chips and stir until chocolate melts. Sir in 1/2 cup walnuts or pecans, and 1 tsp. vanilla. Pour mixture into a buttered 8x8 pan. Keep in a cool place and allow to set before cutting.
Personal Notes:
Personal Notes:
When we were little homemade fudge was a huge treat. Aunt Jo used to make a fudge using the recipe on the evaporated milk can. It was hard and sugary and delicious!

 

 

 

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