Nutty North Pole Fudge
From the kitchen of Lucas LaRoche
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Contains nuts, Gluten‑free, Good for parties/potlucks, Kid friendly, Travels well
1 package (1 pound) powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup nonfat dry milk powder
1/3 cup water
1/2 cup butter or margarine
1/2 cup chopped nuts (optional)
Line the baking pan with foil, letting the foil hang over the pan's edges.
Grease foil with butter or margarine, set aside.
Stir powdered sugar and cocoa powder together in a large mixing bowl. Set aside.
Stir together the dry milk powder and water in small saucepan until powder is dissolved.
Add the half cup butter or margarine.
Put pan on to burner to medium heat.
Cook just until mixture boils, using the wooden spoon to stir all the time to melt the butter or margarine.
Remove pan from burner.
Pour the melted butter mixture into the powdered sugar mixture in mixing bowl.
Stir with wooden spoon until smooth, add the chopped nuts (optional) and stir until combined.
Pour fudge into prepared pan, spreading it evenly.
While fudge is still warm, use the table knife and ruler to mark the surface with 1-inch squares.
Chill several hours or until fudge is firm.
When fudge is firm, use the foil to lift it out of the pan.
Using the sharp knife, cut fudge into squares - or - cut into shapes using cookie cutters.
Store tightly covered in refrigerator.
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