Bitsy's Kitchen
Bordeaux Fudge
1/4 cup Butter or Margarine (1/2 stick)
2-1/2 cup Sugar
2/3 cup Evaporated Milk
6-7 oz. Marshmallow Creme
(or 2 cups of mini-marshmallows)
1 cup Nuts (Optional; Walnuts, Almonds, or Pecans)
1 tsp. Vanilla Extract
1/2 tsp. Salt
Line a 9" x 9" pan with aluminum foil and set aside. Set butter aside to come to room temperature. Heat milk at Medium setting until warm then add sugar and salt. Bring to a rolling boil (Medium-High) while stirring constantly with a wooden spoon. Add marshmallow creme. Bring back to a boil for [5] full minutes by the clock (start timing once the boil resumes).
The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little. Remove from heat and add vanilla, butter, salt, and nuts; mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into 1" squares.