Fruit Cake Fudge

Name: Fruit Cake Fudge
Ingredients: 4 1/2 c. sugar; 1/4 c. butter; 13 oz. can evaporated milk; 1/2 tsp. salt; 2 (9 oz.) bars milk chocolate, chopped; 1 (8 oz.) jar marshmallow cream; 2 tsp. vanilla; 12 oz. semi-sweet chocolate bits; 2 oz. unsweetened chocolate, chopped; 1/2 c. each chopped: candied pineapple, candied cherries, pecans, almonds, filberts, pitted dates, seeded Muscat raisins and dried white figs (stems removed)

10 ingredients

7 steps

Ingredients

4 1/2 c. sugar
1/4 c. butter
13 oz. can evaporated milk
1/2 tsp. salt
2 (9 oz.) bars milk chocolate, chopped
1 (8 oz.) jar marshmallow cream
2 tsp. vanilla
12 oz. semi-sweet chocolate bits
2 oz. unsweetened chocolate, chopped
1/2 c. each chopped: candied pineapple, candied cherries, pecans, almonds, filberts, pitted dates, seeded Muscat raisins and dried white figs (stems removed)

Directions

1

Into an 8-quart or larger bowl, put ingredients.
2

Put sugar-milk mixture over medium heat, stirring constantly, bring to a boil.
3

Cook over high heat to 230°.
4

Remove from heat and pour over ingredients in the mixing bowl, stirring until the chocolate is dissolved.
5

Spoon onto prepared cookie sheet and spread smooth. Cut when firm.
6

Store tightly covered in refrigerator.
7

Makes 6 to 7 pounds fudge.