Five Pounds of Fudge

Ingredients

• 4-1/2 cups sugar
• 1 (12-ounce) can evaporated milk
• 1 stick butter, melted
• Pinch salt
• 18 ounces semisweet chocolate chips
• 1 (7-ounce) jar marshmallow creme
• 1 tablespoon vanilla
• 4 cups chopped pecans

Directions

* Mix sugar, milk, butter and salt in a heavy saucepan. Stir well. Bring to a boil. Reduce heat and cook 8 minutes on low heat, stirring constantly. Remove from heat and add chocolate chips, marshmallow creme and vanilla. Stir until completely blended. Add pecans and stir well.

* Pour into a Bundt pan that has been sprayed heavily with nonstick cooking spray. Place in refrigerator for several hours or overnight. To remove, place in a few inches of hot water in the sink and turn onto a serving platter. Store in refrigerator.

Note: A small toothpick holder or small glass jar fits into the center of the mold, and filled with tiny flowers, makes an appealing presentation.

Makes 5 pounds fudge.

Source: The Times – Hammond, In