Fudge

• 4 c. pecans
• 1/3 stick (2 2/3 Tbsp.) butter
• sprinkling salt
• 4 1/2 c. granulated sugar
• 1 tall can evaporated milk
• 3 large plain milk chocolate bars (4 1/2 oz. each)
• 3 (6 oz.) bags (3 c.) chocolate chips
• 1 pt. marshmallow cream

1. Preheat oven to high and turn it off.
2. Melt butter in a shallow pan in oven.
3. Add pecans and sprinkle lightly with salt. Set in oven and stir occasionally until toasted.
4. Butter should not brown.
5. Combine sugar and evaporated milk in top of double boiler. Put over boiling water and stir to dissolve sugar.
6. Let boil for five minutes.
7. Remove from heat and add both types of chocolate and the marshmallow cream.
8. Beat until chocolate is melted and smoothly blended, then stir in nuts.
9. When mixture begins to thicken, pour into two buttered 8 or 9-inch square pans.
10. Cool and cut into squares.
11. Makes 4 pounds.
12. It can be halved.

pecans, butter, sprinkling salt, sugar, milk, milk chocolate, chocolate chips, marshmallow cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268258 (may not work)