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Five Pound Fudge




Source of Recipe


Beverly


List of Ingredients




24 ounces semisweet chocolate morsels
1 cup butter
7 ounces marshmallow cream
4 1/2 cups sugar
12 ounces evaporated milk
Butter (for greasing)
2 tablespoons vanilla extract
1 1/2 cups chopped pecans -- toasted


Recipe



Combine first 3 ingredients in a large mixing bowl; set aside. Combinesugar and evaporated milk in a buttered Dutch oven. Cook over mediumheat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234F degrees; pour over chocolate morsels mixture.
Beat at high speed with an electric mixer or wooden spoon until mixturethickens and begins to lose its gloss. Stir in vanilla and pecans. Spread into a buttered 15 x 10 x 1-inch jellyroll pan. Cover and chill until firm. Store in an airtight container at room temperature.


YIELD: 5 Pounds