Instructions: Tips: Less temperamental than classic fudge, this uses more chocolate than most similar candies . Youll need a candy thermometer to make this. It can be made in humid weather, unlike the original, and its great for gift-giving or a party. If youd like to add nuts, use about 3/4 cup of chopped almonds, pecans, or walnuts, lightly toasted and cooled; add them to the fudge just before you pour it into the pan.

Line a 9" by 9" square pan (at least 1-1/2" deep) with heavy-duty aluminum foil or two lengths of regular aluminum foil. Lightly butter the foil. Set aside.

In heavy-bottomed, nonreactive 3 quart pot, combine sugar, evaporated milk, and salt. Set aside. In heatproof bowl of at least 3 quart capacity, layer chopped chocolates, miniature marshmallows, and butter pats. Do not stir. Cover bowl tightly with plastic wrap; set aside near stove top.

Set pot with evaporated milk mixture over medium-low heat. Cook and stir, scraping down pot sides with rubber spatula once or twice, until sugar is completely dissolved (this may take 8-10 minutes). Increase heat to medium; stir almost constantly until mixture comes to a boil. Attach candy thermometer to pot.

Boil, stirring every couple of minutes, until syrup reaches 228 degrees F to 229 degrees F on candy thermometer (this may take as long as 30 minutes). Mixture should maintain a rolling boil, but reduce heat slightly if it threatens to boil over. As mixture nears end temperature, stir more frequently. Remove cover from bowl containing chocolates and marshmallows.

When end temperature is reached, remove pot from heat. Pour boiling syrup into chocolate-marshmallow mixture, but be careful! Scrape bottom of pot thoroughly, but not sides. Allow mixture to stand for about 1 minute. By hand, with large spoon, stir/beat well, until ingredients are combined and smooth. This will take several minutes, and the mixture will probably stiffen while youre working with it, so dont dally. When fudge is blended, stir in liqueur or vanilla. Quickly turn into prepared pan and spread level. Cool completely before cutting into squares.

To cut, use a large, sharp, straight-edged knife; rinse the blade under hot water and dry frequently, or the fudge will stick to it. I wrap each individual square in plastic wrap, which helps greatly to keep the fudge from drying out. Store airtight at room temperature for up to a few days, or freeze for longer storage.

Variation:
For a slightly sweeter fudge, use 15 ozs. of semisweet chocolate and 3 ozs. of unsweetened chocolate.

Yield: 49-64 squares

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