Recipe by ratherbeswimmin'
This is my family's favorite. A must for our holiday celebrations.
Top Review by Debbb
10/23/08: OMG!! Amazing!! This rivals any fudge I've ever tasted & is definitely the best fudge I've ever made!! Because I wasn't confident I could do this, I made half a batch & poured into an 8" square pan. But, I had no problems at all with this recipe!! The fudge is so rich & smooth & creamy & perfect. So perfect in fact, that I entered it in the local County Fair & won first place!! (pretty good for a first attempt at a recipe!!) Now my mind is swirling with thoughts of changing the chocolate chips to peanut butter chips or white chocolate or... 10/10/09: I changed the chocolate chips to peanut butter chips and the pecans to peanuts - awesome! The texture is not quite as smooth as it is when using the chocolate chips but still very creamy, soft & delicious. This year I entered this version in the county fair in the "any other variety" fudge & won first place!!
- 2 (12 ounce) packages semisweet chocolate morsels
- 1 cup butter, softened
- 1 (7 ounce) jar marshmallow cream
- 4 1⁄2 cups sugar
- 1 (12 ounce) can evaporated milk
- 2 tablespoons vanilla extract
- 1 1⁄2 cups chopped pecans, toasted
Directions See How It's Made
- Combine first 3 ingredients in a large mixing 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 degrees; pour over chocolate morsels 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 pecans.
- Spread into a buttered 15x10 inch jellyroll pan.
- Cover and chill until firm.
- Cut into squares and store in an airtight container at room temperature.