Nut Fudge Recipe

By carolync

Ingredients

• 3 tablespoons butter, divided
• 12 ounces German sweet chocolate, chopped
• 2 cups (12 ounces) semisweet chocolate chips
• 1 jar (7 ounces) marshmallow creme
• 4-1/2 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 1 can (12 ounces) evaporated milk
• 2 cups pecans or walnuts, chopped

Details

Servings 117
Adapted from tasteofhome.com

Preparation

Step 1

Line a 13-in. x 9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside. Break German chocolate into 1-in. pieces; place in a bowl. Add the chocolate chips and marshmallow creme; set aside.
In a large saucepan, bring the sugar, milk and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until mixture is smooth and blended. Stir in nuts.
Pour into prepared pan. Let stand at room temperature until cool. Cut into squares. Store in an airtight container in the refrigerator. Yield: 2-1/4 pounds.