Five Pound Marshmallow Fudge Recipes

Steps:

• 1. In heavy saucepan boil milk, sugar, and margarine. 2. Boil for 7 minutes on medium heat. 3. Remove from heat. 4. Add chocolate chips and marshmallow cream. 5. May add nuts if desired.
• 6. Beat (by hand) until chips and marshmallow cream are completely dissolved. 7. Pour into greased 9x12 casserole dish.
• Note: I use semi-sweet chocolate chips because this candy is very rich. Store in cool place but do not refrigerate as will tend to become sugary.

Steps:

• Combine first 3 ingredients in a large bowl; set it aside.
• Combine the sugar and evaporated milk in a buttered(very important)Dutch oven. (If you don't butter the sides, your sugar could crystallize and ruin the fudge.).
• Cook over medium heat, stirring constantly, until mixture reaches soft ball stage, or candy thermometer registers 234 degrees.
• Pour over chocolate chip mixture.
• Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. (I just use a spoon, you don't have to beat this very long.).
• Stir in vanilla and chopped pecans.
• Spread fudge evenly into a buttered 15 x 10 jellyroll pan. (I usually put in waxed paper and butter the waxed paper. It comes out very easily that way if you want to cut it out of the pan, not in it.).
• Chill until firm. Store in an airtight container at room temperature.
• I cut it into 1" squares, so it makes 150 servings.

Steps:

• Place the chocolate, butter and marshmallow cream in a large bowl. In a heavy 4 quart saucepan bring to a boil the milk and sugar, stirring constantly.
• When mixture reaches full rolling boil start timing and cook for 8 minutes, stirring frquently. Pour over the chocolate mixture and stire until well blended. Beat in the vanilla then stir in the nuts. Pour evenly into a greased 15"x10"x1" jelly roll pan. Spread evenly. Cool for about 10 minutes then refrigerate to firm at least a couple hours to overnight. Cut into 1" squares when cooled. Remember it is quite rich so not too big. Yummy!

Steps:

• combine butter, milk ans sugar in a dutch oven. stir over medium heat until the sugar dissolves. cook to a boil, cover. add marshmallows, stir until melted. add chocolate, one kind at a time, stirring until melted. add vanilla and nuts, blend. pour into buttered jelly roll( 10 x 15 inch) pan. let stand until firm.