QUANTITY FUDGE

Posted On December 22, 2010

Filed under Fudge

Comments Dropped 34 responses

from Barbara’s mother, Margaret Johnston.

Mix and bring the following to temperature 248 F

1 cup evaporated milk

2 Tbsp. butter

In a separate bowl, cream the following ingredients together:

2 pounds icing sugar

½ pound butter

1 Tbsp. vanilla

½ cup less 2 Tbsp. evaporated milk heated to boiling.

If you want chocolate fudge use ½ cup milk and 9 Tbsp. cocoa at this point instead of the evaporated milk. Pour the brown sugar mixture into the icing sugar mixture and mix thoroughly. Pour into a large (Jelly Roll type) pan. Nuts, cherries and coconut can be added if desired.