Never-fail Fudge

Recipe By: Lee Edwards Benning
Serving Size: 1

5 cups Sugar
12 ounces Evaporated milk - ; 1 lg can
1/4 pound Butter or margarine
12 ounces Marshmallow Fluff - ; 3/4 jar
1 teaspoon Salt
1 teaspoon Vanilla
1 cup Walnut meats ; optional
24 ounces Semi-sweet chocolate pieces - ; 2 pkgs

Combine first five ingredients in 4-quart saucepan. Stir over low
heat until blended. Bring to a boil over moderate heat, being
careful not to mistake escaping air bubbles for boiling. Then boil
slowly, stirring constantly, for 5 minutes to soft-ball stage.
Remove from heat. Stir in chocolate and vanilla (and nuts if used)
until chocolate is melted. Pour into 2 buttered 9- by 9-inch pans and
cool. This recipe yields approximately 5 pounds of fudge.

Comments: According to Don Durkee of Durkee-Mower, Inc., this is a
variation of the Mamie Eisenhower recipe and has appeared on
containers of Marshmallow Fluff since after World War II. The product
itself goes back to 1917. Three years later, H. Allen Durkee and Fred
L. Mower purchased the formula for $500. Durkee and Mower spent each
evening making the fluff and the following day selling it door to
door. From those humble beginnings, their factory has expanded and
expanded.

Recipe Source: OH, FUDGE! by Lee Edwards Benning
Cookbook Digest





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