Candy Recipes
Posse Fudge
Yield: about 6 1/2 pounds
Ingredients
- 1 (7 ounce) Hershey milk chocolate bar
- 2 (4 ounce) German chocolate bars
- 2 (12 ounce) bags semisweet chocolate chips
- 1 (16 ounce) bag marshmallows
- 1 (13 ounce) jar Marshmallow Creme
- 1 (12 ounce) can evaporated milk
- 4 cups granulated sugar
- 1/2 cup butter
- 1/2 to 1 cup nuts (optional)
Instructions
- Butter two 13 x 9 inch pans.
- In a large 12 quart bowl break up chocolate bars into small pieces.
- Add chocolate chips, marshmallows and Marshmallow Creme.
- In a large 4 quart heavy saucepan heat milk, sugar and butter. Bring to a boil, stirring occasionally. Boil for 6 minutes or to 230 degrees F on a candy thermometer.
- Pour the hot mixture into the chocolate and marshmallow mixture; stir until the chocolate is melted and the mixture is smooth.
- Pour into buttered pans.
- Let cool for several hours, then cut into squares.