Carper's multi-million dollar Fudge
A long time ago, in a galaxy far, far away, Carpers searched for the perfect soft fudge recipe. We tried lots of versions and combined some to create this. We make one batch on the day after Thanksgiving and sometimes make a second batch later in the month, but now that Blake doesn't live at home, the second batch never gets finished. The recipe was originally based on the number of chips left in the bags after the drive home from Safeway in Enterprise to Joseph. It isn't an exact science. Just grap some chips out of the bowl before you start making the sugar syrup. Be sure to have the chips and marshmallow creme ready in the big bowl before you start.
4 1/2 cups granulated sugar
1 can (regular size) evaporated milk
1 cup margarine
dash salt
Heat in saucepan until boiling, stirring constantly. Boil 6 min. without stirring. Remove from heat, add:
1 TBL. vanilla
In a large bowl, put
1 12 oz. pkg. semi-sweet chocolate chips
1 12 oz. pkg. milk chocolate chips
8 oz. marshmallow creme
Pour boiling misture over chocolate bowl and stir until chocolate is melted and mixed thoroughly with the marshmallow creme.
Pour into 2 13x9x2" buttered pans. Add walnuts to the top of one or both pans and press into the fudge. Cool at room tempurature for 24 hours. Cut into pieces and put into refrigerator boxes with tight lids and store in fridge. Makes 5 lbs.
4 1/2 cups granulated sugar
1 can (regular size) evaporated milk
1 cup margarine
dash salt
Heat in saucepan until boiling, stirring constantly. Boil 6 min. without stirring. Remove from heat, add:
1 TBL. vanilla
In a large bowl, put
1 12 oz. pkg. semi-sweet chocolate chips
1 12 oz. pkg. milk chocolate chips
8 oz. marshmallow creme
Pour boiling misture over chocolate bowl and stir until chocolate is melted and mixed thoroughly with the marshmallow creme.
Pour into 2 13x9x2" buttered pans. Add walnuts to the top of one or both pans and press into the fudge. Cool at room tempurature for 24 hours. Cut into pieces and put into refrigerator boxes with tight lids and store in fridge. Makes 5 lbs.
posted by jed-laura | 4:16 PM
2 Comments:
Yummmmm! This sounds good. But, 2 9X13 pans? That's a lot of fudge. I just made my second batch of fudge for the season a couple of days ago. We usually freeze a little to enjoy after Christmas, too.
Merry Christmas!
Love, Earlene
It does make A LOT of fudge. When we developed the recipe, we were selling it at the craft fairs and also giving huge treat trays to friends and families, as well as auctioning treat trays to the annual 4-H auction, so we needed something that made a lot of fudge. I've never tried freezing my candies, but now when we make candy, it is just too much for us to eat and give away (we know too many diabetics), so I think in the future I will try freezing it.
I had a friend who made candy to enter in the fair in august and she would either make her Christmas candy then and freeze it until Christmas, or she would make it at Christmas and freeze it until the fair. She always won, so it must be a good way to preserve it.
Love, Charlotte
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