Approximately 3 Lb
Preparation Time:
Ingredients
- 4 1/2 Cups Sugar
- 2 Tbsp Butter (softened easier)
- 12oz Evaporated Milk
- 12oz Semisweet Chocolate Chips (@ 2 cups)
- 12 oz German Chocolate (@ 3 bars)
- 2 Cups Marshmallow Fluff*
- 2 Cups Chopped Pecans/Nuts
-In a large heat-proof bowl, combine/break up the chocolate chips, german chocolate bars, marshmallow fluff and nuts. Stir well
-In a large saucepan, combine sugar, butter, milk. Bring to a roilling boil and hold it here for 6 minutes, stirring constantly
-Pour the hot milk mixture over the chocolate, stir with a wooden spoon until everything has melted and fudge begins to change color and thicken
-Line a 9X13 pan with either tinfoil or lightly buttered wax paper or simply pour into a pan. Let it cool slightly and put it in the fridge to cool overnight
-Easiest to cut if you have it cold, though some people prefer not to experience carpal tunnel syndrome and wait till its room temp. Be advised, at room temp this sticks to whatever you'll be cutting it with. Pizza cutter works best
First Lady Mamie Eisenhower
I LOVE this recipe...it's literally no fail, no thermometers, you can mix a lot in with it and it'll take abuse. If you want a taste change, use the new raspberry marshmallow fluff in it, does the same but the taste with a hint of berry is very good. Also, experiment with peanut butter chips, tho watch that it'll thicken too soon, or with caramel and other flavors.
