Lyons Family Cookbook

Chocolate Fudge

2

pkgs

(12 oz each) semisweet chocolate morsels

1

cup

butter

1

jar

(7 oz) marshmallow cream

1/4

tsp

sea salt

4 1/2

cups

sugar

1

can

(12 oz) evaporated milk

2

Tbs

vanilla extract

2

cups

chopped pecans or walnuts, toasted

1

Combine first 4 ingredients in a large mixing bowl. Set aside.

2

Combine sugar and evaporated milk in a non-stick Dutch oven.

3

Cook sugar mixture over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling and stirring for 9 minutes. Pour over chocolate mixture. Beat at high speed with an electric mixer until mixture thickens and begins to lose its gloss. Stir in vanilla and chopped nuts.

4

Spread into a parchment paper lined 15 x 10" jellyroll pan. Use enough paper to hang over the long sides of the pan so as to act as handles to remove the fudge from pan prior to cutting. Cover and chill until firm. Cut into 1" squares. Store in an airtight container at room temperature.

This recipe makes 5 pounds of chocolate fudge, which is about (117) 1" squares. This fudge has good keeping quality. So you can make a lot of it and store it easily in an airtight container either at room temperature or in freezer.

Source

Source: Southern Living - June 2008