A Past Edition Of
The New Orleans Menu Daily
By Tom Fitzmorris
This is my mother's recipe for fudge, which is very much admired by my family. It is one of the very few things my mother made that I never liked. Too sweet and rich for me. But many people love it, so here it is.
3 cups sugar
4 level Tbsp. Hershey’s cocoa
3/4 cup evaporated milk
1 stick butter
3/4 cup miniature marshmallows
2 tsp. vanilla
2 cups pecans or walnuts
1. Mix sugar, cocoa, milk, and butter in heavy saucepan over medium-high heat. Bring to a boil, and cook for about 10 minutes, stirring constantly, to soft-ball stage--239 degrees on a candy thermometer.
2. Remove from heat. Add vanilla and nuts, then marshmallows, and stir until the marshmallows have dissolved.
3. Pour in buttered 9-by-13-inch pan. Let cool completely before cutting into squares.
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© 2008 Tom Fitzmorris. All rights reserved. email@example.com