1 9" x 9" pan
3 cups granulated sugar
3/4 cup butter
2/3 cup evaporated milk
1 cup pecans, chopped
1 (7 ounce) jar marshmallow creme
1 (6 ounce) package (1 cup) semisweet chocolate chips
Line an 9" x 9" square baking pan with aluminum foil, extending foil at least 2" over edges of pan.
In a heavy saucepan, combine sugar, butter and evaporated milk in a saucepan. Cook until mixture reaches the soft ball stage or 234°F to 240°F on a candy thermometer, stirring occasionally. Remove from the heat and stir in pecans, marshmallow creme and chocolate chips. Stir until smooth then pour into pan.
Refrigerate until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into 1" squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
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