Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: FRIDAY, December 10, 1993                   TAG: 9312140015
SECTION: EXTRA                    PAGE: 8   EDITION: METRO 
SOURCE: 
DATELINE:                                 LENGTH: Short

THE JUDGE'S FUDGE

1 tsp. salt

6 Tbsps. butter

2 12-oz. cans evaporated milk

In a 6-quart pot, combine the ingredients and cook on a low flame on the stove. Stir often to prevent scorching or burning. Don't increase the flame, just be patient. Bring mixture to a rolling boil, and allow to continue cooking at a boil for eight minutes.

While mixture above is cooking, combine the following ingredients in a 10-quart pot or large fudge pot:

20 oz. marshmallow creme

24 oz. Guittard semi-sweet chocolate chips

4 1-oz. squares of Baker's unsweetened baking chocolate

4 1-oz. squares of Baker's semisweet baking chocolate or German chocolate

At the end of 8-minute boiling, immediately add mixture to the pot containing the marshmallow and chocolate ingredients.

Stir vigorously for at least 10 minutes. The mixture should be smooth and shiny.

Add 2 tablespoons pure vanilla to the mixture. Continue stirring for at least four minutes. (There's a lot of stirring to this fudge, but it must be done for perfect results.)

Add 3-4 cups of whole or chopped pecans, cashews, almonds or pistachios if you desire. Pour the fudge into two lightly buttered rectangular Pyrex dishes or into 1-lb. candy tins. Because many people don't prefer nuts, I usually cook the fudge plain and top the fudge with a variety of nuts.

Do not refrigerate. Let fudge cool, uncovered, for at least four hours or overnight. This recipe makes approximately 6-8 pounds.

Happy holidays and enjoy!

- Philip Trompeter