Cookbook:Red Cross Fudge

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Confections

Red cross fudge is a delicious, easy fudge that works every time and never crystallizes.

• 4½ cups (1 kg / 2.2 lb) white granulated sugar
• 0.5 pounds (230 g) butter
• 1½ cups (375 ml / 12.7 oz) evaporated milk
• 1 tbsp vanilla extract
• 2 cups (120 g / 4.2 oz) miniature marshmallows
• 12 oz (340 g) real chocolate chips
• 2 cups (120 g / 4.2 oz) chopped walnuts

1. Combine sugar, butter, evaporated milk, and vanilla in a saucepan and bring to a rolling boil.
2. Cook on medium heat for 11 minutes, stirring constantly.
3. Add marshmallows, chocolate chips, walnuts to fudge and mix well.
4. Pour into a buttered pan and let cool.
5. Cut into squares when it cuts without melting back together but before it becomes crumbly.
6. Store in an air-tight container.

• Substituting margarine for butter makes the fudge oily. Imitation vanilla affects the aroma.
• Other varieties of chips (vanilla, butterscotch, etc.) work as well.