Moondance Fudge
Total preparation time: 30 minutes
Serves: 25Ingredients:
- 3 cups sugar, white
- 3/4 cup butter
- 2/3 cup evaporate milk
- 2 1/2 cups white chocolate chips
- 7 oz marshmallow creme (jar)
- 2 teaspoons vanilla, real
- 1 cup walnuts; chopped
- 1 cup cranberries, cried (Craisins)
Steps:
- Combine sugar, butter, and milk in heavy, large saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat.
- Stir in chocolate pieces until melted. Add marshmallow creme, blend well. Then stir in nuts and vanilla.
- Pour into a greased 9 x 13 inch pan. Cool at room temperature at least 4 hours, cut into squares. Store in refrigerator.
- White chocolate can vary in “softness” or cocoa butter content. It always has more than dark or milk chocolate; that is what makes this fudge taste so creamy delicious. DO NOT USE WHITE MELTING/CANDY COATING CHOCOLATE—IT HAS A LOT OF PARAFIN IN IT. The fudge will not be good with the paraffin.