Candy Recipes
Fruitcake Fudge
Yield: approximately 7 pounds
Ingredients
- Butter (no substitute)
- 1 1/2 cups flaked coconut
- 18 ounces milk chocolate chips, finely chopped
- 12 ounces semisweet chocolate (chips or bars) finely chopped
- 2 (1 ounce) squares unsweetened chocolate, finely chopped
- 2 teaspoons vanilla extract
- 1 (7 ounce) jar Marshmallow Creme
- 1/2 cup chopped pecans
- 1/2 cup blanched almonds, chopped and toasted
- 1/2 cup hazelnuts, chopped and toasted (skinless)
- 1/2 cup chopped dates
- 1/2 cup raisins
- 1/2 cup dried figs, chopped
- 1/2 cup candied pineapple, diced fine
- 1/2 cup red cherries, chopped fine
- 1/2 cup green cherries, chopped fine
- 4 1/2 cups granulated sugar
- 1 (12 ounce) can evaporated milk
- 1/4 cup butter, melted
- 1/2 teaspoon salt
Instructions
- Butter heavily a 18 x 12 x 1 inch jellyroll pan.
- Sprinkle coconut on top, and press lightly into the butter. Chill while continuing with recipe.
- Combine chocolates and vanilla extract in large bowl. Add Marshmallow Creme and stir well to combine.
- Add nuts, dried fruit and candied fruit, stir well (mixture will be very thick). Set aside.
- In large saucepan, combine sugar, evaporated milk, butter and salt, then stir well. Cook sugar mixture over medium heat until it reaches soft ball stage (238 degrees F), stirring occasionally.
- Remove from heat and pour at once over bowl full of chocolate mixture; stir until chocolate and Marshmallow Creme melt.
- Pour into prepared pan; spread evenly.
- Cool completely.
- Cut into small squares.