Fudge

By dpearce

Ingredients

• 3 (12 ounce) packages semi-sweet chocolate chips
• 1 (7 ounce) container marshmallow cream (see Note for substitutions)
• 1 cup (2 sticks) butter, softened
• 2 tablespoons vanilla extract
• 2 cups pecans or walnuts, chopped
• 4 1/2 cups white sugar
• 1 (12 ounce) can evaporated milk

Details

Servings 50
Adapted from the-girl-who-ate-everything.com

Preparation

Step 1

It makes a full 9×13 pan that you can cut into really small pieces. Really I think you could fill a jelly roll pan with one batch but your pieces would be smaller. To be honest, I’m not sure how close it is to See’s fudge. I’m too busy eating their butterscotch squares. All I know is that it’s good.

It’s a whole lot of ingredients but it makes a whole lot of fudge.

Line a 9x13 baking dish with foil or parchment paper. This makes it easier to remove the fudge and cut it. This makes a full 9x13 pan of fudge so if you want shorter pieces you could use a bigger pan.

Place chocolate chips, marshmallow cream, butter, vanilla, and nuts in large bowl. Set aside for later.

Pour sugar and evaporated milk in a very large pot. You need a larger pot than you think because when the mixture boils is will expand a lot. Bring mixture to a boil and boil briskly for 7 minutes stirring continuously. Remove from heat and pour into the bowl containing the first mixture. Mix until incorporated completely. Work quickly because fudge will start to set up. Pour into prepared pan and refrigerate until set.