Classic Southern Desserts

Chocolate fudge is a classic this time of year. Here’s an old recipe that you’ll love to make. According to the food editor of a newspaper in Georgia I once worked for, there are two common mistakes with fudge. First, don’t beat the cooked candy until it cools to a lukewarm temperature. Otherwise, your fudge will have that grainy taste. Second, mix it well, so you’ll get that famous fudge creaminess.

Chocolate Fudge

2 sticks butter or margarine

4 1/2 cups sugar

7 oz. marshmallow cream

14 1/2 oz. evaporated milk

8 (1 1/2 oz.) chocolate bars, broken into pieces

12 oz. chocolate chips

2 cups chopped walnuts or pecans

Combine the butter, sugar, marshmallow cream and evaporated milk in a suacepan. Bring to a boil over medium to low heat,stirring constantly until the sugar dissolves. Boil steadily over low heat for about 7 minutes, stirring occasionally. Keep the mixture at a low boil. Remove from heat. Let mixture cool to lukewarm. Add chocolate bars, chocolate chips and nuts. Stir until chocolate is completely melted and blended. Pour into two buttered 9-inch square pans. Cool until firm, and cut.