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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Fudge   
    Categories: Chocolate, Dairy, Candy, Nuts   
         Yield: 6 3/4 pounds   
       
         4 ts + 1/2 c butter; divided   
     4 1/2 c  Sugar   
        12 oz Can evaporated milk   
         1 ts Salt   
        16 oz German sweet chocolate;   
              - chopped   
         2 c  Semisweet chocolate chips   
    11 1/2 oz Milk chocolate chips   
        14 oz (2 jars) marshmallow creme   
         4 c  Chopped pecans or walnuts;   
              - toasted   
         2 ts Vanilla extract   
       
     Line two 13" X 9" pans with foil and grease the foil   
     with 4 teaspoons butter. In a heavy Dutch oven, combine   
     sugar, milk, salt and the remaining butter. Bring to a   
     boil over medium heat, stirring constantly. Cook,   
     without stirring, until a candy thermometer reads   
     235oF/113oC (soft-ball stage).   
        
     Remove from the heat. Stir in chopped German chocolate   
     and the chocolate chips until smooth. Fold in the   
     marshmallow creme, pecans and vanilla. Spread into   
     prepared pans.   
        
     Refrigerate for 1 hour or until firm. Using foil, lift   
     fudge out of pans. Discard foil; cut fudge into 1-in.   
     squares. Store in airtight containers.   
        
     Linette Shepherd, Williamston, Michigan   
        
     Makes: 6 3/4 pounds (19 1/2 dozen pieces)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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