1 pk (8oz)semi-sweet chocolate
1/2 c Marshmellow topping
1/2 c Chopped walnuts
1/4 c Butter or margerine, soften
1/2 ts Vanilla
1 1/2 c Sugar
2/3 c Evaporated milk
1. Place chopped chocolate in a bowl with marshmellow topping,
walnuts, butter and vanilla; set aside. 2. Combine sugar and
evaporated milk in a 2-quart saucepan; cook and stir over medium heat
until mixture comes to a full rolling boil for 5 minutes, stirring
constantly. 3. Carefull pour boiling sugar-milk mixture over
chocolate mixture and stir until chocolate is melted. Pour into a
buttered 8-inch square pan. Chill until firm; about one hour. Cut
into squares. Makes 1 1/2 lbs. 3 doz pieces Mocha Almond Fudge:
Prepare Dorchester Fudge as directed; using chopped, toasted almonds
for the walnuts and adding 2 teaspoons instant coffee powder to the
sugar-milk mixture.
Yields
20 Servings