Five Pounds of Chocolate Fudge

Photo: Will Dickey; Styling: Cari South

Purchase a candy thermometer in the utensils section of a grocery or discount store.

Yield: Makes 96 pieces
Recipe from Southern Living

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Ingredients

  • 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

Preparation

  1. 1. Combine first 3 ingredients in a large mixing bowl; set aside.
  2. 2. Combine sugar and evaporated milk in a buttered Dutch oven.
  3. 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. 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.
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