This recipe has been a work of mine for several years getting it just right. I think I have for our family.
The best way to start any recipe is to read it through before starting anything and then get your ingredients together and measured into small cups or dishes. Put them on the counter in the order of use. Prepare your pan or glass dish for the fudge also. I use parchment paper fitted in the pan. Take a piece of parchment paper and cut into the center at an angle from each corner about 2 inches, this way the paper will lie better in the pan. It overlaps and makes a corner.
Put the first 3 ingredients above in a large stock pot,, preferably stainless steel. Cook at medium heat, slow boiling until it reaches soft ball stage (234?) on a candy thermometer and stirring occasionally and scraping the sides each time. You have to have a candy thermometer to make this recipe and have it turn out right every time. When your mixture has reached this stage, take it off the heat, remove thermometer and sit ithe pan on the counter on a hot pad in front of your measured ingredients.
Add the next ingredients on the recipe, the butter, the flavorings, the chips, the marshmallows and then the nuts, one at a time, stirring it in quickly, adding the next ingredient and repeat. When you have all the ingredients stirred in, scrape the sides of the pot down and as quickly as you can, beat the mixture until it thickens. Pour quickly in your pan, as it will set up very fast. Let it cool for several hours in the refrigerator before cutting. It stays better if you only cut it as you eat it, otherwise it will dry out.
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 36|
|Calories from Fat: 54 (19%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 10mg||3 %|
|Sodium 42mg||1 %|
|Potassium 45.1mg||1 %|
|Total Carbohydrate 58.8g||17 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 58.5g|
|Protein 1.2g||2 %|
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Calories per serving: 287
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