A1 Prize Winning Fudge

1. 1

   Line 13x9 inch baking dish with two pieces of foil (in different directions), letting the foil overhang the pan.

2. 2

   Add the sugar, evaporated milk, and butter to a large heavy bottomed pot and heat over medium to medium-high heat, stirring constantly to bring to the boil.

3. 3

   Reduce heat to a simmer and cook, stirring constantly, until the mixture is light tan in color and registers 234 degrees F on instant-read or candy thermometer, about 10 to 15 minutes.

4. 4

   Remove from heat; stir in the walnuts, marshmallow fluff, and vanilla until combined.

5. 5

   Let mixture cool to 200 degrees which can take from 5 to 10 minutes.

6. 6

   Stir in both of the chocolate until smooth.

7. 7

   Pour mixture into prepared pan and refrigerate, uncovered, until firm for about 4 hours.

8. 8

   Using the foil overhang, remove fudge from pan and cut into squares.

9. 9

   Will keep refrigerated in an airtight container for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.