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Friday, Aug. 22, 2014

Alchemy Candy Co.

Posted Wednesday, November 21, 2007, at 2:47 PM

From Dorie's Alchemy Candy Company -- "…putting the gold in yummy"


*Butter the 9x13" pan, and get all ingredients measured, and ready to go, before you start cooking.
*I sometimes line my pan in heavy duty aluminum foil - long enough that the foil extends out of the pan for handles, because it is easier to grab and turn the fudge back out of the pan then, for cutting. Remember, if you do this you should butter the foil, so the cool fudge releases properly from it.
*Setting the buttered pan aside in the freezer until you're ready to pour, seems to help the fudge's set time.

1C evaporated milk

3 C sugar

1tsp salt

¼ C (1 stick) butter

Combine these ingredients in a heavy sauce pan, bring to a rolling boil -- reduce heat, but maintain rolling boil and stir constantly for 5 minutes.

Remove from heat and add:

3 C mini-marshmallows

1 ½ C semi-sweet chocolate chips

1 ½ C milk chocolate chips

Stir until chips and mallows melt then add:

2 tsp vanilla


*1 C chopped walnuts (for nutty fudge)
*Let cool slightly and stir in additional 1C mini-marshmallows (along with chopped walnuts for a rocky-road fudge)
*Experiment with the addition of chopped cherries, or candy canes, or different kinds of nuts….
*Intentionally use more evaporated milk and butter than called for in the above recipe to create your own ice cream topping (the additional liquid ingredients will keep fudge from solidifying)

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