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FRUITCAKE FUDGE
makes about 7 pounds of fudge
Butter (no substitute) to grease pan
1-1/2 cups flaked coconut
18 ounces milk chocolate chips, finely chopped
12 ounces semisweet chocolate (chips or bars) finely chopped
2 (1 ounce) squares unsweetened chocolate, finely chopped
2 teaspoons vanilla extract
1 (7 ounce) jar marshmallow fluff
1/2 cup chopped pecans
1/2 cup blanched almonds, chopped and toasted
1/2 cup hazelnuts, chopped and toasted (skinless)
1/2 cup chopped dates
1/2 cup raisins
1/2 cup dried figs, chopped
1/2 cup candied pineapple, diced fine
1/2 cup EACH red and green cherries, chopped fine
4-1/2 cups sugar
1 (12 ounce) can evaporated milk (don't use sweetened evap. milk)
1/4 cup butter, melted
1/2 teaspoon salt.
Butter heavily a 18 x 12 x 1 inch jellyroll pan. Sprinkle coconut on
top, and press lightly into the butter. Chill while making rest of
recipe.
Combine chocolates and vanilla in large bowl. Add marshmallow
fluff and stir well to combine.
Add nuts, dried fruit and candied fruit, stir well (mixture will
be very thick). Set aside. In large saucepan, combine sugar, evaporated
milk, butter and salt, stir well. Cook sugar mixture over medium heat
until it reaches soft ball stage (238°), stirring occasionally.
Remove from heat and pour at once over bowl full of chocolate mixture;
stir until chocolate and marshmallow cream melt.
Pour into prepared pan, spread evenly. Cool completely. Cut into small
squares.
   
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