Amazing Easy Fudge Recipe
Satisfy that chocolate craving!

The first time I taste tested this amazing, easy fudge recipe was when my first daughter was born. My wife's mother, LaRita Schmutz, came to help us out. While she was at our house (for about a week), she cooked and cleaned for us. One of the days she decided to make her famous "See's" fudge.

Unfortunately, she forgot to add one ingredient (I think we've all done that before). I thought the fudge was good, but they told me that it wasn't near as good as it normally is. So, she made a second batch. The first batch was good, but the second batch was amazing! I just had to get this easy fudge recipe.

Since each regular size batch makes 5 pounds, we ended up with 10 pounds of fudge. We threw it in the freezer and ate it over the next 3 months. That was a lot of fudge for us!

Trust me, this recipe will satisfy any chocolate craving. So, put your chef hat on and let's get cooking.

Fudge

Ingredients:

Pan: 13" x 16" cookie sheet with sides

• 4 1/2 cups sugar
• 1 (12 oz) can evaporated milk
• 1 cup butter
• 3 (12 oz) bags milk chocolate chips (not morsels)
• 1 (13 oz) jar marshmallow cream
• 2 cups pecans, whole or coarsely chopped
• 1 tsp. vanilla

Makes 5 pounds

Pan: 9" x 13" casserole dish

• 2 1/4 cups sugar
• 3/4 cup evaporated milk
• 1/2 cup butter
• 1 1/2 (12 oz) bags milk chocolate chips (not morsels)
• 1 (7 oz) jar marshmallow cream
• 1 cups pecans, whole or coarsely chopped
• 1/2 tsp. vanilla

Makes 2 1/2 pounds

Directions

Butter pan.

In a large pan combine sugar, evaporated milk, and butter. Cook over low heat, stirring constantly until it reaches a soft ball stage.

Tip: This is a technique used to test caramels. To do this test drizzle a spoonful of the liquid into a cup of ice cold water. Reach in with you fingers and see if you can form a soft ball of caramel, if you can then you're ready to go on. Remember though, once the mixture starts to caramelize, the process goes very fast. So once the mixture starts a good boil, test every minute or so.

Add chocolate chips and marshmallow cream and stir until melted and thick.

Remove from heat and add pecans and vanilla. Spread in buttered cookie sheet and refrigerate till firm.