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Five Pounds of Chocolate Fudge




Source of Recipe


Southern Living, JUNE 2008


List of Ingredients




2 (12-ounce) packages semisweet chocolate morsels
1 cup butter or margarine
1 (7-ounce) jar marshmallow cream
4 1/2 cups sugar
1 (12-ounce) can evaporated milk
Butter or margarine
2 tablespoons vanilla extract
1 1/2 cups chopped pecans, toasted


Recipe



1. Combine first 3 ingredients in a large mixing bowl; set aside.

2. Combine sugar and evaporated milk in a buttered Dutch oven.

3. Cook sugar mixture over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234°; pour over chocolate mixture.

Beat at high speed with an electric mixer or with a wooden spoon until mixture thickens and begins to lose its gloss. Stir in vanilla and chopped pecans.

4. Spread into a buttered 15- x 10-inch jellyroll pan. Cover and chill until firm. Cut into 1-inch squares. Store in an airtight container at room temperature.

YIELD: 5 lbs.