The Perfect Fudge
- 3 cups sugar
- 34 cup butter
- 1 (5 ounce) can evaporated milk
- 12 ounces bakers semi-sweet chocolate baking squares
- 1 (7 ounce) jar marshmallow creme
- 1 teaspoon vanilla extract or 1 teaspoon orange extract
- 1 cup pecans, chopped
- HEAT: sugar, butter and evaporated milk to full rolling boil in a 3 quart saucepan on medium heat, stirring constantly.
- Boil until candy thermometer reaches 234 deg, stirring constatly to prevent scorching.
- Remove from heat.
- STIR: in chocolate and marshmallow creme until melted; stir in vanilla (or orange) extract and pecans.
- SPREAD: immediately in foil lined 9 inch square pan.
- Top with more nuts, if desired.
- Cool at room temperature at least 4 hours' cut into squares.
- Store in air tight container.
sugar, butter, milk, bakers, marshmallow creme, vanilla, pecans
Taken from www.food.com/recipe/the-perfect-fudge-113548 (may not work)