Fruitcake Fudge 1 1/2 cups flaked sweetened coconut 18 ounces milk chocolate, finely chopped 12 ounces semisweet chocolate, finely chopped 1 (1-ounce) squares unsweetened chocolate, finely chopped 2 teaspoons vanilla extract 1 (7-ounce) jar marshmallow creme 1/2 cup chopped pecans 1/2 cup chopped blanched almonds, toasted 1/2 cup hazelnuts, toasted, skinned and chopped 1/2 cup chopped dates 1/2 cup raisins 1/2 cup dried figs, chopped 1/2 cup candied pineapple, diced 1/2 cup read 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 Sprinkle coconut into a generously buttered 18 x 12 x 1-inch jelly roll pan; press coconut lightly into butter. Chill. Combine milk chocolate and the next 3 ingredients in a large bowl. Add marshmallow creme and stir well. Add nuts, dried fruit and candied fruit; stir well. (Mixture will be very thick.) Set aside. Combine sugar, evaporated milk, butter, and salt in a large sauce pan; stir well. Cook over medium heat until mixture reaches soft ball stage or candy thermometer register 238*F (115*C), 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. Makes about 7 pounds.
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