Five Pound Fudgecandies, chocolate, christmas 4 1/2 cup sugar 12 oz can evaporated milk 1/4 lb butter 1 jar marshmallow creme 12 oz semi-sweet chocolate chips 12 oz milk chocolate bar 2 cup chopped pecans or walnuts 2 teaspoon vanilla Cook sugar, milk, and butter to soft ball stage (234 degrees on candy thermometer), stirring constantly. Take off the heat and add the remaining ingredients. Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I lightly butter it first). Cool. Cut into squares and store in refrigerator. My favorite fudge recipe!! I prefer it with walnuts instead of pecans and I even buy my milk chocolate candy bars with almonds sometimes for a little added flavor and crunch! From: Jackie Olden's Newsletter |
