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Fruitcake Fudge


7 pounds


1 1/2 cups flaked sweetened coconut
18 ounces milk chocolate, finely chopped
12 ounces semi-sweet chocolate, finely chopped
1 (1 ounce) square unsweetened chocolate, finely chopped
2 teaspoons vanilla extract
1 (7 ounce) jar marshmallow creme
1/2 cup pecans, chopped
1/2 cup blanched almonds, chopped and toasted
1/2 cup hazelnuts, toasted, skinned and chopped
1/2 cup dates, chopped
1/2 cup raisins
1/2 cup dried figs, chopped
1/2 cup candied pineapple, diced
1/2 cup red and green candied cherries, chopped
4 1/2 cups granulated sugar
1 (12 ounce) can evaporated milk
1/4 cup butter
1/2 teaspoon salt


Generously butter an 18" x 12" x 1" jellyroll. Sprinkle coconut into prepared pan. Press coconut lightly into butter. Chill.

In a large bowl, combine milk chocolate, semi-sweet chocolate, unsweetened chocolate, and vanilla extract. Add marshmallow creme and stir well. Add nuts, dried fruit and candied fruit. Stir well. (Mixture will be very thick.) Set aside.

In a large saucepan, combine sugar, evaporated milk, butter, and salt, Stir well. Cook over medium heat until mixture reaches soft ball stage or 234°F to 240°F on a candy thermometer, stirring occasionally. Remove from heat, and pour over reserved chocolate mixture, stirring until chocolate and marshmallow creme melt.

Pour into prepared pan. Spread evenly. Cool completely. Cut into small squares.

Additional Information

For best results, test the accuracy of the candy thermometer prior to making fudge.

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