Red Cross Fudge
Red Cross Fudge is a big-batch chocolate walnut fudge that skips the candy thermometer and the fussy beating. The method is a timed boil, then marshmallows and chocolate chips stirred in off the heat, which keeps the texture smooth instead of grainy. The recipe makes about 80 squares, so it suits bake sales and gift tins. Use real butter and real vanilla, since margarine turns it oily.
Instructions
Put the sugar, butter, evaporated milk and vanilla in a large saucepan and bring the mixture to a rolling boil.
Turn the heat to medium and cook for 11 minutes, stirring the whole time so the bottom does not scorch.
Remove the pan from the heat and stir in the marshmallows, chocolate chips and walnuts. Mix well until the marshmallows and chips have melted into the fudge and the nuts are evenly spread.
Pour the fudge into a buttered pan and leave it to cool.
Cut it into squares once it is firm enough to slice cleanly without the cuts melting back together, but before it turns crumbly. Store the squares in an air-tight container.
Make it personal.
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