Milk Chocolate Fudge
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This recipe is from my mother, Allegra Anselmi, who passed away this year. In 1983 she had it printed in a family cookbook and had been making it for 40 years at that time. She wrote "My children and grandchildren think it is a "must" at Christmas." Each of the 5 grown children would receive a box at Christmas.
4-1/2 cups white sugar
1/4 pound butter
1 can (12 ounces) evaporated milk
1/8 teaspoon salt
4 (7 ounces each) Hershey's milk chocolate bars
1 jar (13 ounces) marshmallow creme
2 teaspoons vanilla
2 cups pecan pieces
Boil the sugar, butter, evaporated milk and salt in 5-quart saucepan. This should be a rolling boil. Stir constantly for 6 minutes. Remove from heat. Break chocolate bars into squares and add to the rest with the marshmallow creme and vanilla. Stir until well mixed; mixture should be smooth if all chocolate is melted. Add pecan pieces last and stir until mixture begins to thicken. Pour into buttered 10x15-inch jelly roll pan. Let cool for 4 hours before cutting. Store in tins. Freezes well. Makes 5 pounds.