A.T. Dealy Fudge

By DOMESTICDIVA

Ingredients

• *Part 1*
• 1 pound Hershey’s milk chocolate, finely chopped
• 1 (12-ounce) package semisweet chocolate chips
• 4 (1-ounce) squares unsweetened baking chocolate, finely chopped
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla
• 2 (7-ounce) jars marshmallow crème
• *Part 2*
• 1 (12-ounce) can evaporated milk
• 1/2 stick margarine (not spread)
• 4 1/2 cups granulated sugar
• 1 to 2 cups chopped nuts (optional)

Details

Servings 130

Preparation

Step 1

*Part 1*
In a large, heat proof mixing bowl (stainless steel), combine chocolates, salt and vanilla. Mix well before adding marshmallow crème; stir marshmallow crème into mixture. Set aside. (Dealy uses a 16-inch diameter, 5 inch deep stainless steel bow, which provides a large surface area and makes it easier to mix.)

*Part 2*
In a large 3-quart saucepan, combine evaporated milk, margarine and sugar. Heat on stove, stirring constantly. Bring to a boil on high, and then reduce heat to medium. Boil exactly 5 minutes after bringing mixture to a rolling boil. Pour heated mixture over Part 1 ingredients in the large, heat proof bow. Be extremely careful, as mixture will be very hot. Stir until chocolate and marshmallow crème melt. Add nuts when chocolate is almost all melted, stir to mix in nuts.
Pour mixture into a 17” by 11” by ¾” or other large, deep baking pan (do not use nonstick pan). Spread mixture evenly in pan. Allow fudge to cool. Once it has reached room temperature, place pan in refrigerator to harden, at least 2 to 3 hours, over night is preferable.

*To Prepare For Serving*
Remove pan from refrigerator; place on a flat surface to soften 1 hour. Use a heavy knife to cut fudge into 1-inch squares. Makes 5 pounds fudge (130 to 150 pieces)