Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
2 cups packed brown sugar
1 cup sugar
1 8-oz. carton dairy sour cream
1/2 cup margarine or butter
1/2 teaspoons ground cinnamon
1/2 teaspoon grated orange peel
1/8 teaspoon ground nutmeg
3 cups semisweet chocolate pieces (18 oz.)
1 7-oz. jar marshmallow creme
1 teaspoon vanilla
1 3/4 cups tiny marshmallows
1 cups chopped walnuts or almonds
2/3 cup raisins
Directions:
1) Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2) For Fudge, butter the sides of a heavy 3-quart saucepan. In the pan combine brown sugar, sugar, sour cream, margarine or butter, cinnamon, orange peel, and nutmeg. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar.
3)Carefully clip candy thermometer to side of pan. Cook over medium heat, stirring frequently, till thermometer registers 232 degrees. Remove pan from heat; remove candy thermometer from pan.
Notes:
-Use a candy thermometer to cook this creamy fudge to perfection. Test your thermometer for accuracy by placing it in boiling water. If the thermometer registers above and below 212 degrees, add or subtract the same number of degrees from the recipe temperature and cook candy to that temperature