Name: My Never-Ever-Fail Chocolate Fudge
Yield: Quantity: Approximately 8 dozen pieces
Ingredients: 12 oz bittersweet or semisweet chocolate, finely chopped; 2 cups toasted walnut, pecan, macadamia, or other nuts, chopped, optional; 10 tbsps unsalted butter, at room temperature; 1 tbsp pure vanilla extract; 20 large marshmallows; 4 cups sugar; 2 5-oz cans evaporated milk

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My Never-Ever-Fail Chocolate FudgeLyn Hughes

Utensils needed: Heatproof bowl; heavy-bottomed saucepan; baking sheet or platter, lightly buttered; wooden spoon.
Boiling time: 6 minutes.
Storage: Keep individually wrapped candies in an airtight container at room temperature up to 1 week; refrigerated, up to 3 weeks.

Recipe notes

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