4 c Sugar
1 1/3 c Evaporated milk
1 c Butter
2 c Semi sweet chocolate chips;
-12 oz bg
1 Jar marshmallow cream; 7 oz.
1 ts Vanilla
1 c Chopped pecans or walnuts;
-optional
Line a 13X9″ pan with foil. Butter the pan and set aside. Butter the sides
of a heavy 3 qt. saucepan. Combine the sugar, butter and milk. Cook over
medium-high heat to boiling stirring constantly with a wooden spoon.
Dissolving the sugar should take about 7 minutes. Carefully clip
thermometer onto inside of pan. Cook over medium heat, stirring frequently
till thermometer reaches 236 degrees, soft ball stage. Mixture should be
boiling at a moderate steady rate over the entire surface. Reaching soft
ball should take 12-13 minutes at this boil rate. Remove saucepan from heat
and unclip thermometer. Add chocolate and marshmallow creme, then vanilla
and nuts. Stir quickly until well blended and then turn out into pan. While
fudge is still warm score the surface into individual pieces if desired.
Store in fridge. Makes 3 1/2 pounds.
NOTES : If temperatures and boil rate are followed you cannot ruin this
fudge.
Yields
1 Servings