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Five Pound Fudge
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- #26304
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
24 ounces semisweet chocolate chips
1 cup butter
7 ounces marshmallow creme
4 1/2 cups sugar
12 ounces evaporated milk
butter (for greasing)
2 tablespoons vanilla extract
1 1/2 cup chopped pecans, toasted
directions
Combine first 3 ingredients in a large mixing bowl; set aside.
Combine sugar and evaporated milk in a buttered Dutch oven. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234 degrees F; pour over chocolate morsels mixture.
Beat at high speed with an electric mixer or wooden spoon until mixture thickens 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.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 18, 2014
Made amazing fudge the first time no lie . Everyone liked it (150- 175) pepole I served it to . It came out great and was my first time making fudge , I gave it out on my birthday and everyone thought it was great (though you should keep it slightly cooled. Hope it turns out well for you to
October 15, 2013
I would have given this recipe 6 stars if given the option. OMG - this was so delicious.