I got this recipe out of Southern Living several years ago.The magazine credits Mrs. R.D. Walker of Garland, TX for the recipe. It is the only fudge I make, because it does make a large amount, and I find it easy to make. I am posting this for safekeeping, since I have lost it more than once. It does matter that you use good chocolate chips. Once I made it with a not-quite-so-good chips and it was pretty nasty.Cooking time is a guess, it doesn't really take too long, but I have never timed it.
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- 1Combine first 3 ingredients in a large bowl; set it aside.
- 2Combine the sugar and evaporated milk in a buttered(very important)Dutch oven. (If you don't butter the sides, your sugar could crystallize and ruin the fudge.).
- 3Cook over medium heat, stirring constantly, until mixture reaches soft ball stage, or candy thermometer registers 234 degrees.
- 4Pour over chocolate chip mixture.
- 5Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. (I just use a spoon, you don't have to beat this very long.).
- 6Stir in vanilla and chopped pecans.
- 7Spread fudge evenly into a buttered 15 x 10 jellyroll pan. (I usually put in waxed paper and butter the waxed paper. It comes out very easily that way if you want to cut it out of the pan, not in it.).
- 8Chill until firm. Store in an airtight container at room temperature.
- 9I cut it into 1" squares, so it makes 150 servings.
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Nutritional Facts for Five Pounds Chocolate Fudge
Serving Size: 1 (16 g)
Servings Per Recipe: 150
- Amount Per Serving
- % Daily Value
- Calories 72.7
- Calories from Fat 30
- Total Fat 3.3 g
- Saturated Fat 1.6 g
- Cholesterol 4.0 mg
- Sodium 12.3 mg
- Total Carbohydrate 10.4 g
- Dietary Fiber 0.4 g
- Sugars 9.0 g
- Protein 0.4 g