Five Pounds of Chocolate Fudge

By fluteanjel

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

Preparation

Step 1

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.