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Every year at Christmas, my grandma would make her traditional fudge. I remember sneaking piece after piece off of her little serving tray, throughout the day. Most years I've tried to continue her tradition at Christmas, but it just didn't happen this year. So instead, I decided we'd make it for her birthday, which is in February. I actually loved it even more. The fudge didn't get lost in the shuffle of other desserts, or holiday madness. I thought about her the whole day, and it was so great to share this with my children. Now I want to do it this way every year!
I always thought it was a secret family recipe, until I found out it was on the back of the bottle of the Kraft Jet-Puffed Marshmallow Crème bottle.
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla; beat until blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
I just have a couple personal changes. I use pecans for the walnuts, and I used chocolate chips (a mix of milk chocolate and semi-sweet) instead of the bakers chocolate.
Happy Birthday, Gram!! We all miss you!!