See’s Copycat Fudge

• Gluten free

• Canned Goods

  • 1 (12 ounce can Evaporated milk

• Baking & Spices

  • 3 (12 ounce packages Semi-sweet chocolate chips
  • 2 tbsp Vanilla extract
  • 4 1/2 cups White sugar

• Nuts & Seeds

  • 2 cups Pecans or walnuts

• Dairy

  • 1 cup Butter
  • 1 (7 ounce container Marshmallow cream

Found on the-girl-who-ate-everything.com

Ingredients

• 3 (12 ounce) packages semi-sweet chocolate chips
• 1 (7 ounce) container marshmallow cream (see Note for substitutions)
• 1 cup (2 sticks) butter, softened
• 2 tablespoons vanilla extract
• 2 cups pecans or walnuts, chopped
• 4½ cups white sugar
• 1 (12 ounce) can evaporated milk

Directions

• Line a 9x13 baking dish with foil or parchment paper. This makes it easier to remove the fudge and cut it. This makes a full 9x13 pan of fudge so if you want shorter pieces you could use a bigger pan.
• Place chocolate chips, marshmallow cream, butter, vanilla, and nuts in large bowl. Set aside for later.
• Pour sugar and evaporated milk in a very large pot. You need a larger pot than you think because when the mixture boils is will expand a lot. Bring mixture to a boil and boil briskly for 7 minutes stirring continuously. Remove from heat and pour into the bowl containing the first mixture. Mix until incorporated completely. Work quickly because fudge will start to set up. Pour into prepared pan and refrigerate until set.
• Slice into squares and serve. You can prepare this ahead of time and freeze if desired.