For Nutty-Rich Cocoa Fudge
Immediately after beating cooked fudge as directed, stir in chopped almonds, pecans, or walnuts and quickly spread into prepared pan.
Increase cocoa to 3/4 cup. Cook as directed. Add 1 cup marshmallow crème along with butter and vanilla. Do not stir. Cool to 110 degrees. Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)
Prep time 25 minutes; cook time 25 minutes; cooling time 2-1/2 hours
Judy Stoney, Clinton
(from “Hershey’s Best-Loved Recipes”)