Five Pound Fudge
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
sugar
|
|
| 12 | ounces |
evaporated milk
|
|
| ¼ | pound |
butter
|
|
| 1 | jar |
marshmallow cream
|
|
| 12 | ounces |
chocolate chips (semi-sweet)
|
|
| 12 | ounces |
chocolate bar
|
* |
| 2 | cups |
pecans
chopped |
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
sugar
|
|
| 346.8 | ml/g |
evaporated milk
|
|
| 113.4 | g |
butter
|
|
| 1 | jar |
marshmallow cream
|
|
| 346.8 | ml/g |
chocolate chips (semi-sweet)
|
|
| 346.8 | ml/g |
chocolate bar
|
* |
| 473 | ml |
pecans
chopped |
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Cook sugar, milk, and butter to soft ball stage, stirring constantly.
Take off the heat and add the remaining ingredients.
Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I lightly butter it first).
Cool. Cut into squares and store in refrigerator.
