Skaarup Fudge
DEDICATED TO TP SKAARUP AND HIS RECIPES
LUNATIC FUDGE RECIPE
SKAARUP'S LUNATIC FUDGE
© 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
rights reserved.

    1/4 cup butter or margarine (1/2 stick, chilled)
    2 1/2 cup sugar
    2/3 cup evaporated milk (or small 5 oz can)
    10 to 12 oz semi-sweet chocolate chips -or-
    milk chocolate chips -or-
    chocolate mint chips -or-
    white chips -or-
    peanut butter chips -or-
    butterscotch chips (1 package)
    6 to 7 oz marshmallow creme or marshmallow fluff (may
    substitute 2 cups of mini-marshmallows)
    1 cup walnuts or pecans (chopped)
    1 tsp vanilla extract

Line a 9" x 9" pan with aluminum foil and set aside.

Place flavor chips, vanilla, and nuts into a 3-quart saucepan or
Pyrex glass dish and set aside. Set butter aside to warm. Heat milk
at Medium setting until warm then add sugar. Bring to a rolling boil
(Medium-High) while stirring constantly with a wooden spoon. Add
marshmallow creme. Bring back to a boil for [5] full minutes by the
clock (start once the boil resumes). Use the lowest flame possible
to keep the rolling boil.

The mixture will start to turn brown during the boil. If you get brown
flakes in the mixture then turn down the heat a little.

Remove from heat and add the butter. Mix until butter is melted then
pour hot mixture over chips, vanilla, and nuts without scraping the
sides of the hot saucepan. Mix thoroughly and pour into prepared
pan. Cool at room temperature. Remove from pan, remove foil, cut
into squares.

*NOTE: If you want Peanut Butter Fudge but don't want/have peanut
butter flavored chips, use 1 cup of real peanut butter (Skippy or Jif
and reduce the butter to 1/8 cup (1/4 stick).

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