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Christmas: Milk Chocolate Fudge

Source of Recipe


Nola Warren



List of Ingredients



• 4½ cups sugar
  
• ¼ pound butter
  
• 1 can (12 ounces) evaporated milk
  
• 1/8 tsp salt
  
• 4 Hershey's milk chocolate bars (7 ounces each)
  
• 1 jar (13 ounces) marshmallow creme
  
• 2 tsp vanilla
  
• 2 cups pecan pieces
  






Instructions



1. Boil the sugar, butter, evaporated milk and salt in a 5-quart saucepan. This should be a rolling boil. Stir constantly for 6 minutes. Remove from heat.
   
   
2. Break chocolate bars into squares and add to the rest with the marshmallow creme and vanilla. Stir until well mixed; mixture should be smooth if all chocolate is melted. Add pecan pieces and stir until mixture begins to thicken.
   
   
3. Pour into buttered 10- x 15-inch jelly roll pan. Let cool for 4 hours before cutting. Store in tins. Freezes well.
   
   Makes 5 pounds.