|1 can||Milk (14 1/2 oz)|
|1 large||Package (or 2 small) chocolate chips|
|1 pint||Marshmallow fluff|
|1 cup||Chopped pecans.|
(Variation on other Recipes - This is BEST!) Mix together sugar, milk and butter. Stir constantly and boil until the soft ball stage. Test by dropping a drop or two of the boiling mixture into a small container of ice cold water. If you can roll it up into a ball without it melting, then it's soft ball stage. Remove from heat. Add chocolate chips and stir until melted. Add the marshmallow fluff and vanilla.
Stir until melted and blended. Add nuts. Pour into a buttered platter or shallow glass pyrex oblong casserole dish. Cool, then refrigerate until firm. Cut into 1-2" squares or whatever size you want.
NOTE: It may take as long as 45 minutes of stirring and boiling before the soft ball stage is reached. It depends on the kind of pot (stainless steel or ?) and range (gas or electric) as to how long it takes.
Be sure to record the time and the exact cooking pot you used. Then all future preparations of this recipe or any of the several marshmallow fudge recipes will be 100% fail-proof!
Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl
Random recipe of the day