Elizabeth'S Fudge

1. 1

   Melt butter in a heavy 2-quart saucepan.

2. 2

   Stir in milk and sugar.

3. 3

   Bring to a full, rolling boil, stirring constantly, until mixture reaches the medium soft ball stage.

4. 4

   Once this temperature is reached, maintain boiling for a minimum of 5 minutes, stirring constantly.

5. 5

   Remove from heat; add chocolate and stir until chocolate melts.

6. 6

   Add marshmallow cream and stir until blended. Pour into a greased 13 x 9-inch pan.

7. 7

   Cool at room temperature. Cut into squares.

8. 8

   Yields 3 pounds.

* Per serving · 4 servings · Values may vary.

No additional tips available.