2 (7 oz. ) giant Hershey Bars
2 (7 oz.) milk chocolate Symphony Bars
2 cups walnuts, crushed
1 cup butter (2 cubes)
4 cups granulated sugar
2 1/2 cups mini marshmallows
1 (13 oz.) can evaporated milk
1. In large bowl, break up chocolate bars into medium chunks.
2. Add butter and walnuts to bowl with chocolate.
3. In heavy, large stock pot, marshmallows, sugar, and milk. Stir.
4. Cook on medium heat until mixture comes to a boil.
5. Once mixture comes to boil, stir constantly for 7 minutes while boiling.
6. Immediately pour hot mixture over chocolate and butter in large bowl.
7. Stir with large spoon until fudge is no longer shiny.
8. Pour into buttered 9 X12 glass dish.
9. Let cool to room temperature then cover and refrigerate for 12 hours before serving.
10. Cut into 2 inch pieces. Store covered in refrigerator.
This recipe has been in our family for over three decades. It was a recipe we kept close to our hearts. It was truly a family favorite. At one time, my brother started a business selling our famous family fudge. It was not until December 2011 that I received permission from family members to share this recipe with the public. Then I decided to submit it to Utah Valley Magazine's Holiday Dessert Contest. I was thrilled when I won and had the fun experience of being featured in the December Issue.
