Dry Fondant Fudge: white and dark chocolate

s{Easy old-fashioned flavor fudge with a very rich chocolate taste}

There are many recipes out there but are they good? Someone was just sharing that she found this recipe online that stated, "absolutely delicious recipe from grandma' but when she tried it, it was horrible and had to be thrown away...

That is why I like recipes from amateurs or reliable sources!!! ^_^

This recipe is definitely one that is excellent!

She's the ownder of a cake decorating store and has won numerous cake decorating competitions and has even acted as a judge at major cake decorating competitions a few times before!

As she said, there are politics everywhere...she shared an incident of how one applicant who made a roller-coaster cake got second place because another person, who made a cathedral, needed the money more than the other. She did not know about it until later and was very upset. "The roller coaster cake is absolutely fabulous,' she said and 'was made using cans to hold the roller coaster up when it was drying.' The cathedral, on the other hand, was easy to make as it only involved measurement and placing it together.

Ingredients:
6 1/2 cups dry fondant (2 pounds, 32 oz)
1 cup evaporated milk
1/2 t salt
2 T invert sugar
1/2 t invertase
2 t corn syrup
1/2 c butter
1 lb dark chocolate or white chocolate
1 t vanilla
1/2 cup marshmallow cream
1 c black or english walnuts
Directions:
Combine findant, milk, salt, sugar and syrup in a double boiler or heavy saucepan over very low heat. Heat to 175-180 degrees, stirring occasionally. Remove from heat, add butter and baking chocolate. Mix until completely blended. Add vanilla, marshmallow cream, and nuts. Mix together well; spread in buttered 9 x 13 inch pan. When cooled, cut into squares.

(If not cooled well, the fudge will be hard to cut: look at the edges of the dark chocolate vs white fudge picture. White choco has been cooled overnight while dark chocolate has only been cooled for a few hours.)
Makes about 80 pieces.