Favorite Homemade Fudge 

I have always been told that this is the traditional  Dorothy Stover recipe of Russell Stover’s chocolates.  My Mother was given this recipe years ago and now Nestle’s sometimes prints the recipe on the bags of chocolate chips.  Good quality chocolate chips—I like the semi-sweet and unsalted butter make the best fudge.  I like to add coarsely chopped pecans and sprinkle with caribe chile

Yield: 2 ¼ pounds

1 teaspoon unsalted sweet butter
1, 10 ounce jar marshmallow cream
1 ½ cups sugar
2/3 cup evaporated milk (1 small can)
¼ cup (1/2 stick) unsalted sweet butter
¼ teaspoon salt
2 cups chocolate bits (1, 12 ounce package)any kind from semi-sweet to white
1 teaspoon vanilla
½ cup coarsely chopped pecans or walnuts
2 teaspoons caribe chile, optional

1.  Butter an 8x8 inch square pan.  Using a large, heavy five quart pan, place the marshmallow cream, sugar, milk, butter and salt in the pan.  Cook and stir over medium heat and bring to a full, rolling boil.  Cook until the candy reaches the soft ball stage or 240 F on a candy thermometer (237 F in high altitude).

2.  Remove from heat, then stir in the chocolate Add the vanilla and chopped nuts if adding.  Reserve a portion of the nuts for the top.  Make a wavy design if desired on top of  the fudge and sprinkle caribe chile over the nuts and all.  Allow to cool before cutting into squares.  Keep covered.

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