Serves: 5
Total Calories: 1,176
Use some of the butter to grease sides of heavy saucepan. Mix sugar and gelatin in pan. Add milk, corn syrup, chocolate, and butter. Cook over medium heat, stirring frequently until it reaches 238° on a candy thermometer. Pour into a large mixer bowl and cool for 15 minutes. Add vanilla and beat until thick. Add nuts and pour into buttered 9x9-inch pan. Cool well before cutting. This fudge keeps for 4–6 weeks in refrigerator.
This Des Moines Fudge recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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