Copper Kettle Fudge 03/15/2020 0 By Gordon Buford Print Recipe Copper Kettle Fudge Servings Ingredients 1/2 cup butter softened4 cups granulated sugar12 ounce can evaporated milk24 ounces chocolate chips13 ounces marshmallow creme¼ teaspoon salt1 tablespoon vanilla2 cups chopped nuts Servings Ingredients 1/2 cup butter softened4 cups granulated sugar12 ounce can evaporated milk24 ounces chocolate chips13 ounces marshmallow creme¼ teaspoon salt1 tablespoon vanilla2 cups chopped nuts Instructions In a heavy saucepan, preferably with a copper bottom, heat the butter, sugar and evaporated milk- stirring constantly to prevent the mixture from sticking Until the mixture reaches 238 degrees (the "soft ball" stage on a candy thermometer). Remove from heat. Add the chocolate chips, marshmallow creme, vanilla and salt. Beat vigorously by hand until all ingredients are thoroughly blended. Fold in the nuts. Lightly butter 2- 7 1/2 x 11¼ - inch baking dishes. Pour fudge into the dish and allow to cool at room temperature. Note: Pecans or black walnuts are favorites for this recipe. Share this Recipe Post navigation Previous PostPrevious Sour Cream CheesecakeNext PostNext Bourbon Chicken Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Notify me of new posts by email.