Five Pounds Chocolate Fudge - cooking recipe

Ingredients

2 (12 ounce) packages semisweet chocolate morsels (4 cups)
1 cup butter or 1 cup margarine
1 (7 ounce) jar marshmallow cream
4 1/2 cups sugar
1 (12 ounce) can evaporated milk
butter or margarine
2 tablespoons vanilla extract
1 1/2 cups chopped pecans

Preparation

Combine first 3 ingredients in a large bowl; set it aside.
Combine the sugar and evaporated milk in a buttered(very important)Dutch oven. (If you don't butter the sides, your sugar could crystallize and ruin the fudge.).
Cook over medium heat, stirring constantly, until mixture reaches soft ball stage, or candy thermometer registers 234 degrees.
Pour over chocolate chip mixture.
Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. (I just use a spoon, you don't have to beat this very long.).
Stir in vanilla and chopped pecans.
Spread fudge evenly into a buttered 15 x 10 jellyroll pan. (I usually put in waxed paper and butter the waxed paper. It comes out very easily that way if you want to cut it out of the pan, not in it.).
Chill until firm. Store in an airtight container at room temperature.
I cut it into 1\" squares, so it makes 150 servings.