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Five Pounds of Chocolate Fudge

24 oz Choc-chips;4 cups Semi-sweet
1 c Butter
7 oz Jar Marshmellow Cream 4 1/2 c Sugar
12 oz Can evaporated milk
Butter for pan
2 tb Vanilla extract
1 1/2 c Pecans;chopped


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


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