FUDGE

5 c. sugar
1-1/3 stick butter
1 lg. Can evaporated milk

18 oz. semi-sweet chocolate chips
1 jar marshmallow cream
3 c. chopped pecans
1 t. vanilla

With a stick of butter grease the sides and bottom of 2-7X12 oblong pyrex dishes. Set them side by side next to a trivet on the counter. Also next to the trivet set a wooden spoon or whatever heavy spoon you will want to work with, your opened packages of chocolate chips, opened jar of marshmallow cream with a large tablespoon in it ready to scoop, your chopped pecans and vanilla with the measuring spoon. It is critical to your success to have all of this ready when your mixture comes off the stove! You will have to work fast so that your fudge remains smooth and shiny on top and doesn’t set up too quickly.

Now – In a heavy dutch oven over medium low heat melt the butter, then add the sugar and evaporated milk. (Be sure heat is not too high.) Use the bottom of a metal spatula to continue scraping the bottom the entire time this mixture is cooking so it does not stick. Once the mixture begins a slow boil time it for 8 minutes, continuing to stir constantly. (This entire process takes about 20 minutes of stirring so get a stool to sit by your cooktop!) When the timer goes off after 8 minutes of slow boiling get ready to move quickly.

Move the pan onto the trivet and dump in the chocolate chips and begin stirring with your wooden spoon. When they are almost all melted stir in the marshmallow cream. When it is almost melted stir in the vanilla and pecans. As soon as the marshmallow cream is invisible pour half of the fudge into each of the 2 pyrex dishes. As you pour smooth the top as you are pouring it – if it is uneven it’s no big deal and if you continue to smooth it you will lose the shiny top – just trust me, ok? Set both dishes to cool until totally set, at least an hour. If you had a helper to hold the pan while pouring into the pyrex dishes, get spoons and the two of you enjoy scraping the leftover fudge in the pan. Once someone has done this once, you will never have trouble getting someone to help you hold the pan again!

Once the fudge has completely set up, take a sharp knife and cut into 1” squares and put in a container with a lid (Tupperware or cookie tin). Put wax paper between layers of fudge so it won’t stick. The fudge is best if kept in the refrigerator.