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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

German Chocolate Fudge/Candy Cane Fudge Recipe

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This recipe for German Chocolate Fudge/Candy Cane Fudge is from From Our Hearts To Your Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 c. granulated sugar
Pinch of salt
3 (4 oz.) bars sweet baking chocolate, broken
2 c. chopped pecans
1 (12 oz.) can evaporated milk
2 c. (12 oz.) semi-sweet chocolate morsels
2 T. butter or margarine
1 (7 oz.) jar marshmallow creme
Directions:
Directions:
Combine sugar, evaporated milk, butter and salt in a heavy 4 qt. saucepan, stirring well. Cook over medium heat, stirring constantly, until sugar dissolves. Cover and cook over medium heat for 2 minutes to wash down crystals from sides of pan. Uncover, bring to a rolling boil, and continue to cook 6 minutes, without stirring. Remove from heat.
Combine chocolate morsels, baking chocolate, marshmallow creme and pecans in a large bowl. Pour sugar mixture over chocolate mixture.
Beat mixture with a wooden spoon until it thickens and begins to lose its gloss (about 3 to 4 minutes). Spread evenly in a buttered 15x10in. jelly roll pan. Cool completely; cut into 1-in. squares.
Number Of Servings:
Number Of Servings:
5 lb.
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
For Candy Cane Fudge, omit pecans. Add crushed candy canes or peppermints into hot mixture, then continue recipe as above. Some of the candy will not melt and will add texture to the fudge.

 

 

 

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