---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Fudge
 Categories: Candies
      Yield: 5 Pounds
 
----------------------------FROM JONI'S KITCHEN----------------------------
     24 oz Semi-sweet chocolate chips (4 c)
      1 c  Butter
      7 oz Jar Marshmallow Cream
  4 1/2 c  Sugar
     12 oz Can evaporated milk
           Butter; for pan
      2 tb Vanilla extract
  1 1/2 c  Pecans; chopped
 
  Combine first 3 ingredients in a large bowl; set aside. Combine sugar and
  evaporated milk in a buttered Dutch Oven. Cook over medium heat, stirring
  constantly, until mixture reaches soft ball stage or candy thermometer
  registers 234°F; pour over chocolate mixture. Beat at high speed with an
  electric mixer or wooden spoon until mixture thickens and begins to lose
  its gloss. Stir in vanilla and chopped pecans. Spread fudge evenly into a
  buttered 15x10x1" jellyroll pan. Chill until firm. Store in an
  airtight container at room temperature.

  Source: Southern Living
 
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