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Home Cooking: Fudge recipe leads to thank yous

February 22, 2011

This is a family recipe that my mother and grandmother used when I was growing up. I have used it with my culinary arts students at North Hagerstown High School.

Usually, we prepare this recipe around Easter when the students prepare boxes of candies for their family and friends. They make chocolate-covered peanut butter balls as well as molded chocolates with this recipe of Quick and Easy Fudge. The students are thrilled when they are able to make fudge so easily, and they also like how wonderful it tastes.

I have received several compliments on the chocolates, and parents have sent me thank-you notes. They were pleased with the box of candy and how professional it looked.

— Joy Malcolm, food and beverage management instructor, North Hagerstown High School.



Quick and Easy Fudge

1 teaspoon butter

4 1/2 cup sugar

13-ounce can evaporated milk

2 tablespoons butter

3 4-ounce bars German sweet cooking chocolate

12-ounce package chocolate chips

1 pint marshmallow creme

With 1 teaspoon butter, grease a sheet cake pan or a larger pan. Boil sugar, milk and remaining butter together for 6 minutes. Add chocolate, chocolate chips and marshmallow creme. Beat until well blended and no streaks of marshmallow are showing.

Pour into buttered pan. When cool, cut into squares.
— Joy Malcolm, food and beverage management instructor, North Hagerstown High School

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