Kidd’s Never Fail Fudge

Ingredients

• 4 cups sugar
• 1/4 lb. butter or margarine
• 1 (12-fl. oz.) can evaporated milk
• 1 (12-oz.) package semi-sweet chocolate bits
• 1/2 (13-oz.) jar Kidd’s Marshmallow Creme
• 1 cup chopped nuts (optional)

Steps

1. Over medium heat, melt butter in a heavy 2-quart saucepan; stir in milk and sugar.
2. Stirring constantly, bring mixture to a full rolling boil. Continue boiling over medium heat, stirring constantly, until mixture reaches 235°F on a candy thermometer.
3. Remove from heat and stir in chocolate bits until melted. Add marshmallow creme and nuts, stirring until well blended.
4. Pour into greased 13 x 9 inch pan. Cool at room temperature; cut into squares.

Notes

Makes about 3 lbs.

Microwave: Microwave margarine in 2 quart bowl on high until melted, about 1 minute. Stir in sugar and 5 fl. oz. milk (small can). Return to microwave, cooking 12-15 minutes on high (stir every 3 minutes). \*Check temperature after 12 minutes. Continue as directed above.

\*If fudge is too soft, chill.

A handwritten ‘Never Fail Fudge’ card (Rosie_Lee.57, just outside this range) is a similar but separate recipe.

From a printed recipe (Kidd’s Marshmallow Creme (jar label/package)) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Right edge trims the last letter of a few lines (‘Pour’, ‘cut’, ‘high’, ‘milk’, ‘on’); words are unambiguous.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.