Five pound fudge**

Yield: 6 Servings

Measure Ingredient
4½ cup Sugar
12 ounces Can evaporated milk
¼ pounds Butter
1 \N Jar marshmallow creme
12 ounces Semi-sweet chocolate chips
12 ounces Milk chocolate bar
2 cups Chopped pecans or walnuts
2 teaspoons 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!! - Deb From: Jackie Olden's Newsletter Posted by: Debbie Carlson (D.CARLSON) - GEnie Reformatted for MM:dianeE 6/29/93 ~----

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