Lisas Hard To Wreck It Fudge

* Exported from MasterCook *

Lisas Hard To Wreck It Fudge

Recipe By : Lisa Lepsy
Serving Size : 1 Preparation Time :0:00
Categories : Candy and Fudge

Amount Measure Ingredient -- Preparation Method
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4 cups sugar
1 1/3 cups evaporated milk
1 cup butter
2 cups semi sweet chocolate chips -- 12 oz bg
1 jar marshmallow cream -- 7 oz.
1 teaspoon vanilla
1 cup chopped pecans or walnuts -- optional

Line a 13X9" pan with foil. Butter the pan and set aside.
Butter the sides of a heavy 3 qt. saucepan.
Combine the sugar, butter and milk. Cook over medium-high heat to boiling
stirring constantly with a wooden spoon. Dissolving the sugar should take
about 7 minutes.
Carefully clip thermometer onto inside of pan.
Cook over medium heat, stirring frequently till thermometer reaches 236
degrees, soft ball stage. Mixture should be boiling at a moderate steady rate
over the entire surface. Reaching soft ball should take 12-13 minutes at this
boil rate.
Remove saucepan from heat and unclip thermometer. Add chocolate and
marshmallow creme, then vanilla and nuts. Stir quickly until well blended and
then turn out into pan. While fudge is still warm score the surface into
individual pieces if desired. Store in fridge. Makes 3 1/2 pounds.

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NOTES : If temperatures and boil rate are followed you cannot ruin this
fudge.