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Five Pounds of Chocolate Fudge

Photo: Will Dickey; Styling: Cari South
Prep time 10 mins
Cook time 15 mins
Yield Makes 96 pieces
Purchase a candy thermometer in the utensils section of a grocery or discount store.


  • 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

How to Make It

  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.