Email to MissDaisy      

Recipe Categories: MissDaisy's HOME PAGE00-TNTRecipes 00-ToTry APPETIZERS Appetizers BarsandCookies Beverages BEVERAGES Bisquick BREAD BreadsandQuickBreads BREAKFAST BreakfastandBrunch CAKESandPIES CakesandPies Candy Casseroles Chat CheeseandEggs COOKIES CROCKPOT DESSERTS Desserts ETHNIC FISHandSEAFOOD FishandSeafood FoodMixes FreezerandMake-Ahead FreezerCooking FrostingandIcing Fruit HolidayCooking JamsandJellies MainDish Meats Microwave Pasta PASTA Pastries Poultry PressureCooker PRESSURECOOKER Rice SALADandDRESSING SaladsandSaladDressings Sandwiches Sauces SAUCES SoupsandStews SOUPSandSTEWS Thrifty Vegetables

Five Pounds of Fudge




Source of Recipe


unknown


List of Ingredients




2 tablespoons butter -- divided
4 cups semisweet chocolate chips
1 cup butter -- cubed
7 ounces marshmallow cream
4 1/2 cups sugar
12 ounces evaporated milk
1 1/2 cups chopped pecans
1 1/2 teaspoons vanilla

Line a 10 x 15-inch baking pan with foil; grease foil with 1 tablespoon butter.

Stir together chocolate chips, 1 cup cubed butter, and marshmallow cream in a large bowl.


Stir together sugar and evaporated milk in a heavy Dutch oven greased with remaining 1 tablespoon of butter over medium heat, and cook, stirring constantly, 35 to 40 minutes or until a candy thermometer reaches 234 degrees F. Add to chocolate mixture and beat at high speed with a mixer for 2 to 3 minutes or until mixture thickens and begins to lose its gloss. Stir in pecans and vanilla.

Spread into prepared pan and chill 1 hour or until firm. Cut into squares and store in an airtight container at room temperature. Makes 5 pounds of fudge.

Makes 5 pounds.



Recipe