Butter Rum Fudge
4 cups sugar
1 large can evaporated milk
1 cup butter or margarine
2-6 oz packages of semisweet chocolate pieces
1 pint marshmallow cream
1 tsp rum flavoring
3/4 cup broken walnuts
3/4 cup broken pecans
Mix the sugar, milk and butter in a saucepan and cook to soft ball stage or to 236 degrees, stirring frequently. Remove from heat and add chocolate pieces, marshmallow cream, rum flavoring, walnuts and pecans. Beat until chocolate is melted and well blended and pour into buttered 9x9x2 inch pan. Cool and cut into squares.
No comments:
Post a Comment