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Berry and Pistachio FudgeIngredients:
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Directions: Combine sugar, butter, marshmallow cream, milk and salt in a 2-quart saucepan. Stir over low heat until blended. Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling. Continue to boil slowly, stirring constantly, for 5 minutes to soft ball stage. Remove from heat. Stir in chocolate and vanilla until chocolate is melted. Then stir in Berry and Pistachio Mix. Pour into a buttered 9-inch square pan and let cool. Cut in 1-inch squares. Yields about 7 dozen squares. It is better to have this recipe overcooked rather than undercooked. But you do not need a candy thermometer. This is a vintage recipe. Its been around for at least half a century, maybe longer. Contains: |
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