Skill required: Rabid chocoholic
12 ounces bittersweet or semisweet chocolate, finely chopped
2 cups toasted walnuts, pecans, macadamias OR other nuts, chopped (optional)
10 tablespoons unsalted butter, at room temperature
1 tablespoon pure vanilla extract
20 large marshmallows
4 cups sugar
Two 5-ounce cans evaporated milk
1. Lightly spray PAM or other cooking oil onto 2 cookie sheets. Set aside.
2. In a large heatproof bowl, combine chocolate, nuts, butter, and vanilla. Set aside.
3. Place the marshmallows, sugar and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil.
4. Continuing to stir, boil for exactly 6 minutes.
5. Remove from heat; stir marshmallow mixture into chocolate mixture.
6. Beat constantly until creamy.
7. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly.
8. Cool for at least 1 hour before cutting into pieces.
9. Serve at room temperature.
Storage: In the unlikely event you have any left over... keep individually wrapped candies in an airtight container at room temperature up to 1 week; refrigerated, up to 3 weeks.
Yields: 96 pieces
Substitutions: Unless you have a death-by-chocolate wish... do NOT use milk chocolate in this recipe. It will be too rich and you will die before you have a chance to enjoy this wonderful taste sensation.
It's possible the sugar substitute, Splenda, could be used. I have no idea but it's your pancreas... and your choice!
Commentary: Fudge in all forms is one of life's luxuries. This is a wondrous taste sensation by itself but if you chop tiny chunks of it and add it to vanilla ice cream, your palate will be very very happy. This is a good "packing" dessert; you can mail it around the world.
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