“Oh, Fudge!”

Having missed sending out her holiday greetings on time, the incredible setter, Lady Tessie of Castle Gordon, offers her apologies and secret fudge recipe, apropos her faux pas. Please find it in your hearts to forgive her and wish for her a Happy, Healthy 2016, as she does for you!IMG_0720_2

Lady T: “It may not be the white or tan kind, but don’t let it’s thick, brown color keep you from enjoying this favorite delicacy of mine. I licked my chops just smelling it cooling. To my fans with love,” Lady T –

In a large, heavy -bottomed saucepan, mix a 5 oz. can of evaporated milk with 11 oz of superfine sugar, 2 oz. of sweet butter and 1/2 tsp. salt. Bring to a rolling boil and cook stirring frequently for 4 minutes. Remove from the heat and immediately mix in one-12 oz. package of semi-sweet chocolate chips (Ghirardelli or Guittard), one 7 oz jar marshmallow cream, 2 more ounces of sweet butter, 1 tsp. vanilla and one cup coarsely chopped walnuts (pecans opt.). Blend until smooth; then pour into an 8×8″ pan lined with buttered foil. Allow to “cure” for a few hours. Cut into large pieces, wrap well in plastic wrap, and store at room temperature. IMG_0726You won’t need to worry about long term storage with this treat. It’s best to cut the pieces into bite size bits when you are ready to serve it.


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