Recipe by Roger Wiggins
"I have been making this fudge for about 15 years. It is a holiday must. My relatives demand it. It makes 2 - 9x13 inch pans, so there is plenty to share."
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4 1/2 cups
1 (12 fluid ounce) can
semisweet chocolate chips
4 (4 ounce) bars
German sweet chocolate
chocolate candy bar
1 (7 ounce) jar
For all those who think part of the recipe is missing, its not. You add the milk and sugar mixture to the chocolate in the bowl and beat it. Its just like every other fudge recipe. I like the different types of chocolate in this recipe. Be sure to use the highest quality chocolate you can afford.
There is something missing in the instructions...After placing chocolate chips and bars in a bowl and scooping marshmallow creme into it, it is never mentioned what to do with it! Please someone check the directions and make appropriate corrections.
My mom has made this fudge at Christmas for 30+ years. This year I was planning to make it and was browsing recipes for comparison. I was so suprised to find this recipe--the exact same one she gave me years ago! It's wonderful and brings back so many childhood memories. I remember she always used whole walnuts. She also put the whole recipe into one 9x13" pan so it was very thick. She would line the pan with buttered foil, letting it hang over the edges of the pan, and lift the fudge out when it was cool and cut it into long bars.
She wrapped the bars and kept them in the refrigerator for the whole holiday season, taking one out at a time to slice thinly for the cookie tray.
Great fudge! The kids wouldn't leave it alone. I made the mistake of cooking the milk & sugar in a large pot instead of a medium one. When the fudge hardened it was too dry. I just crumbled the fudge into a glass bowl, added a little milk and heated it in the microwave until it melted. Then I repoured it into my molds and it turned out beautifully. Using quality chocolated really does make a difference.
my husband made a lot of fudge over the last 20 years. Three years ago, he found this one, and it is the only one we make now. Amazing rich, chocolately taste.
I've never made fudge before, and I think this was a good recipe to start with. It was easy and turned out great. It made a lot more fudge than I thought it was going to be, but maybe that's because I didn't know what to expect. Instead of evaporated milk, I just used some 2% and thought it tasted just as great. It was melt in my mouth good.
I bake a lot, but have never made fudge before now. This recipe was easy and the fudge turned out great. My husband brought it to work with him (for 11 of his co-workers) and he said 3 or 4 of them told him it was the best fudge they had tasted. I will definitely make this again.
I've made this recipe several times now, and everyone who has gotten some of the fudge rave about it and ask for the recipe! It's so easy to make and always comes out great. It's a good thing that it makes as much as it does!
* Percent Daily Values are based on a 2,000 calorie diet.
Country House Fudge
Serving Size: 1/117 of a recipe
Servings Per Recipe: 117
Amount Per Serving
Calories from Fat: 57
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