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Recipes

Becky's Fudge

This recipe is from our friend Rebecca Hald. We reduced the sugar and shrunk the recipe to fit an 8-by-8 inch baking pan. (You can double the recipe to fit a 9-by-13 inch pan.)

We use Suzanne's Ricemellow Creme instead of marshmallow creme to make the recipe vegetarian and kosher.

In a medium sacepan, combine and bring to a boil:

• 1 1/4 cups sugar
• 6 ounces evaporated milk
• 1 Tbsp butter
• 1 tsp vanilla

Let the mixture boil for 6 minutes. Meanwhile, chop the chocolate into small pieces:

• 1 cup chocolate chips
• 6 ounces dark chocolate

Also chop the nuts (below) if you are not used a bag of already chopped nuts.

In a medium mixing bowl, pour the boiling mixture over the chocolate. Stir in final two ingredients:

• 1 cup marshmallow creme
• 1 cup chopped nuts

Transfer to a greased 8-by-8 inch baking pan and allow to cool.