Ingredients
- 4 1/2 cups sugar
- Pinch salt
- 2 tablespoons butter
- 1 (12-ounce) can evaporated milk
- 2 cups coarsely chopped pecans
- 1 pint (1 jar) marshmallow cream
- 12 ounces semisweet chocolate
- 12 ounces German's sweet chocolate
Directions
In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.
Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.
Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).
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By MailbagMary
Yamhill, Or
on November 28, 2011
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I've been making this fudge for 30 years. I use milk chocolate chips and Hershey bars. It's so creamy and rich! It makes a LOT of fudge! I also boil my milk and sugar for 8 minutes, not six, and stir constantly so it doesn't burn.
By croftrichards_1...
Crofton, MD
on December 25, 2009
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Excellent "old school" fudge that must be stirred after being coming off the stovetop. Fudge of this type MUST be stirred until it Thickens, then poured or scooped in to prepared , buttered dish(s.
By bmundy_8056092
Stokes Valley, ...
on July 26, 2007
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Have been searching for this recipe since seeing Paula Dean making this on T.V. wow it is divine.
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