This is a fantastic fudge recipe and I have used this recipe for 40 years (it used to be called Martha Washington Fudge). However, I really don't understand the complexity of the directions wanting you to pour the scalding syrup over the chips and in two pans no less. As soon as that 6 minutes of boiling stops, take it off the flame, incorporate the marshmallow creme and then throw in all the chocolate and stir to melt it all. This fudge sets up quickly as soon as the chocolate hits and the more you mess with it the less attractive it gets (it gets dull). I always use a 9x13 pan and I grease it lightly with butter. Note:dark chocolate chips work beautifully for a richer fudge and sometimes don't use the nuts. I make a pan of plain and a pound of nut and divide it up for Christmas gifts. Note the basic recipe makes a little more than 6 generous pounds of fudge. I always make it for a charity event we have where food is auctioned off and often have people bid up to $25 a pound.
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This is a fantastic fudge recipe and I have used this recipe for 40 years (it used to be...