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Catholic Recipe: Five-Way Fudge

    INGREDIENTS

  • 1/2 cup miniature marshmallows
  • 1/2 cup broken walnuts
  • 2-1/2 cups sugar
  • 3/4 cup evaporated milk
  • 1/3 cup light corn syrup
  • 2 Tablespoons butter or margarine
  • 1 large package (12 ounces) or 2 small packages (6 ounces each) semisweet chocolate pieces
  • 1 teaspoon vanilla
  • walnut halves, chopped walnuts, flaked coconut
  • Details

  • Yield: 2-1/2 pounds
  • Prep Time: 2 hours
  • Difficulty: N/A
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Fudge is one of those traditional Christmas goodies that makes a welcome gift. This recipe provides 4 different variations of presentation.

DIRECTIONS

Line an 8-inch square pan with aluminum foil. Cover bottom of pan with marshmallows and walnuts. Combine sugar, evaporated milk, corn syrup, and butter or margarine in 3-quart saucepan. Bring to full, all-over boil, stirring constantly. Continue to boil 5 minutes, stirring constantly. Remove from heat. Add semisweet chocolate pieces and vanilla; stir until smooth. Pour 1/2 chocolate mixture into prepared pan. When cool, cut into squares. Turn remaining mixture onto greased cookie sheet; let stand until cool enough to handle. Grease hands, and work additional butter or margarine (about 1 tablespoon) into fudge until smooth and pliable. Divide mixture into 4 parts and shape as follows:


(1) Shape into 1-1/2-inch patties and press walnut half on each patty.


(2) Shape into cornucopias, and press wide ends into chopped walnuts.


(3) Shape into logs, and roll in chopped nuts.


(4) Work in 1/4 cup chopped walnuts, and shape into 1-inch balls; roll in flaked coconut or chopped walnuts.

Makes approximately 2-1/2 pounds.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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