[CHRISTMAS-RECIPE] Leane's Brazil Nut Fudge

Leane's Brazil Nut Fudge
       
Makes: 5 pounds
Ingredients:
15 ounces plain Hershey's chocolate bars, broken
into small pieces
2 squares (1 ounce each) unsweetened chocolate
1 package (12 ounces) chocolate chips
1 ½ jars (about 10 ounces total) marshmallow
cream
1 ½ teaspoon salt
4 ½ cups sugar
1 can (12 ounces) evaporated milk
1 cup chopped Brazil nuts (see note)
1 teaspoon vanilla extract
 
Preparation:
Butter a 13-by-9-inch pan. Set aside.
In large bowl, combine broken chocolate bars,
chocolate squares and chips. Add marshmallow
cream and salt. Set aside.
In a very large pan bring sugar and milk to a full
rolling boil. Cook 4 ½ minutes, stirring constantly.
Pour half of the hot sugar mixture over chocolate
mixture and mix well. Add remaining hot mixture
and mix until smooth.
Add nuts and vanilla and then pour into buttered
pan. Cool and cut into squares.
Notes: This fudge freezes well. Although it's called
Brazil nut fudge, walnuts can be used or nuts can
be omitted.

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