Fudge

Who wouldn't love to sink their teeth into one of these succulent, chocolaty, morsels? And if there is someone who wouldn't, don't speak to me. I'm not talking about those who are trying to eat healthier or whatnot, just those who just don't like chocolate. *collective gasp* I know. I refuse to believe that any such person exists too.

The Details.

3 cups sugar

3/4 cup butter

1 (5oz) can evaporated milk

3 cups semi-sweet chocolate chips

1 1/2 cup (or 1 (7oz) jar) marshmallow cream

1 cup pecans

1 teaspoon vanilla

Grease 13" x 9" pan, or line with foil so the foil sticks over edge. Place sugar, butter, and evaporated milk in large sauce pan over medium heat heat. Bring to roiling boil, stirring constantly. Boil for 4 minutes, or to a temperature of 237 degrees on a candy thermometer. Remove from heat and add chocolate and marshmallow cream, stirring until completely melted. Stir in pecans and vanilla, mixing well. Poor into prepared pan, spreading to form an even layer. Let sit at room temperature until completely cooled, about 4 hours. Cut into 1 inch squares and store in sealed container at room temperature.

You can substitute 12 squares (1 1/2 packages) of chopped semi-sweet chocolate for the chocolate chips. You can also use your own choice of nuts, such as walnuts, instead of pecans. While I prefer thinner fudge, hence my use of a 13" x 9" pan, you can also use a square 9" pan with the recipe as well. I like to double the batch, using a 12 oz can of evaporated milk and a 13 oz jar of marshmallow cream, and just doubling the rest of the ingredients.

Happy Cooking!