Five Pounds of Chocolate Fudge |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Purchase a candy thermometer in the utensils section of a grocery or discount store. 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 |
Directions:
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.
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