5 c sugar
2 sticks butter
13 oz evaporated milk
18 oz semi-sweet chocolate chips
7 oz marshmallow fluff
1 tsp vanilla
2 c pecans
Dissolve sugar, butter and milk in a saucepan over medium heat, stirring constantly. Bring to a boil and boil exactly 9 minutes. Continue stirring. Remove from heat. Add chocolate chips and marshmallow fluff. Stir until melted. Then add the vanilla and nuts. Pour into a buttered 11 x 15" pan and refrigerate overnight. Cut into bite size squares.
Note: To make it easier to get the fudge out of the pan, line the buttered pan with wax paper and then butter the top of the wax paper.
Time: Overnight Makes: 5 lbs
I make this fudge every year and I always get asked for the recipe.