4 c Sugar
1 cn Milk (14 1/2 oz)
1 lg Package (or 2 small)
-chocolate chips
1 pt Marshmallow fluff
1 ts Vanilla
1 c Chopped pecans.
(Variation on other Recipes – This is BEST!) Mix together sugar, milk and
butter. Stir constantly and boil until the soft ball stage. Test by
dropping a drop or two of the boiling mixture into a small container of ice
cold water. If you can roll it up into a ball without it melting, then it’s
soft ball stage. Remove from heat. Add chocolate chips and stir until
melted. Add the marshmallow fluff and vanilla. Stir until melted and
blended. Add nuts. Pour into a buttered platter or shallow glass pyrex
oblong casserole dish. Cool, then refrigerate until firm. Cut into 1-2″
squares or whatever size you want.
NOTE: It may take as long as 45 minutes of stirring and boiling before the
soft ball stage is reached. It depends on the kind of pot (stainless steel
or ?) and range (gas or electric) as to how long it takes.
Be sure to record the time and the exact cooking pot you used. Then all
future preparations of this recipe or any of the several marshmallow fudge
recipes will be 100% fail-proof!
Taken
Yields
1 Cake