Nestle Very Best Fudge

Name: Nestle Very Best Fudge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 pounds, 32 serving(s)
Ingredients: 3 cups granulated sugar; 1 (12 ounce) can evaporated milk; 1/4 cup butter (I used unsalted); 1/2 teaspoon salt; 4 cups mini marshmallows; 2 (12 ounce) packages nestle's semisweet chocolate morsels (I use what I have on hand); 1 cup chopped pecans (I use 1 1/4 cups and DH says I need to use more) or 1 cup walnuts (I use 1 1/4 cups and DH says I need to use more); 2 teaspoons vanilla extract (I use home-made)

Submitted by Secret Agent

"This is a bigger recipe than my Mother In Law Fudge posting. The ingredient amounts are different and it is a very delicious candy. I made this the other day so it would ripen nicely in the fridge for a movie party and it was creamy, cut beautifully, and enjoyed immensely. The recipe makes close to four pounds and it is pot-licking wonderful!"

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Ready In:: 45mins
Ingredients:: 8
Yields:: 4 pounds
Serves:: 32

ingredients

3 cups granulated sugar
1 (12 ounce) can evaporated milk
¹⁄₄ cup butter (I used unsalted)
¹⁄₂ teaspoon salt
4 cups mini marshmallows
2 (12 ounce) packages nestle's semisweet chocolate morsels (I use what I have on hand)
1 cup chopped pecans (I use 1 1/4 cups and DH says I need to use more) or 1 cup walnuts (I use 1 1/4 cups and DH says I need to use more)
2 teaspoons vanilla extract (I use home-made)

directions

Line a 13 x 9 pan with foil and leave some hanging over the edge of the pan to lift it easily.
Combine the sugar, milk, butter and salt in a 4 - 5 cup heavy saucepan and cook over medium heat stirring constantly. Bring to a boil and keep stirring and boil for 4 to 5 minutes.
Remove from heat and add marshmallows, nuts, morsels, vanilla. Stir vigorously for 1 minute or until the marshmallows are totally melted.
Pour into the prepared pan and refrigerate for two hours. Cut the fudge into tiny squares and refrigerate tightly covered.
***I take my fudge out of the fridge when it fully sets and wrap it into 1/4 pound portions with plastic wrap and store in a container with a tight lid, in the fridge. I also let it ripen before serving as it develops a wonderful taste and texture after a couple of days. It keeps for a couple of weeks tightly wrapped.

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RECIPE SUBMITTED BY

Secret Agent

Hello Zaars and Zaarinas! Thank all of you who tried my 'memory' recipes and left such nice reviews and for taking such lovely pictures. I do appreciate your comments. My pet peeves about cooking are recipe reviews where the reviewer says, "I made the recipe exactly as written EXCEPT yada yada yada" and I don't like suggestive names or titles such as, "Better Than Sex". I don't know why anyone would eat anything that is 'sinful' or 'decadent' since decadent is described as being decaying. Also, PAP-RI-KA only has 3 syllables. VINAIGRETTE is pronounced vin-a-grette, not vinager-ette. It's mas-car-pone not mars-ca-pone. And I don't like cutesy adult baby talk,,, or metro chic names like delish, nutrish, yummo, sammy, BAM! Oh well, I make as many, or more, faux pas as the next guy especially in ASL! Things that crack me up are: DH Fred from youtube.com Nick, my nephew Fish and Poi song as performed by PoiBoi My possum recipe per the song on http://www.youtube.com/watch?v=xVvL4-srt6U http://www.youtube.com/watch?v=JpbyM8k7e2Q wow this is good! my Doggie Little Yellow Petey Bird on youtube My BFF's. all of them and there are so many! and my little Sister Mary Beth. She has MS and Lupus and a great attitude. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">

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