Five Pounds Of Chocolate Fudge

• 2 (12 oz.) pkg. semi-sweet chocolate morsels (4 c.)
• 1 c. butter or margarine
• 1 (7 oz.) jar marshmallow cream
• 4 1/2 c. sugar
• 1 (12 oz.) can evaporated milk
• butter or margarine
• 2 Tbsp. vanilla extract
• 1 1/2 c. chopped pecans

1. Combine first 3 ingredients in a large bowl; set aside. Combine sugar and evaporated milk in a buttered Dutch oven.
2. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234u0b0; pour over chocolate morsel mixture.
3. Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss.
4. Stir in vanilla and chopped pecans.
5. Spread fudge evenly into a buttered 15 x 10 x 1-inch jellyroll pan.
6. Chill until firm.
7. Store in an airtight container at room temperature.

semisweet chocolate morsels, butter, marshmallow cream, sugar, milk, butter, vanilla extract, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=816601 (may not work)