How to Make Perfect Fudge

Let's get down to business here.
The business of making fudge.
Quick! Let's hurry and make it before giving up all things chocolate and sweet for 2013!!!
I grew up watching my mother make this fudge. This is a no-fail fudge recipe.
If I can make fudge, you can too! Follow along and you'll see how easy it is.
Here's what you need to make Chocolate Pecan Fudge:
2 1/4 cup sugar
1 stick butter {melted}
1 cup marshmallow cream 
almost 1/2 cup mini-marshmallows {mother's recipe calls for a handful of mini-marshmallows}
1/4 teaspoon coarse salt
2/3 cup evaporated milk {1 small can}
1 teaspoon pure vanilla extract
8 ounces semi-sweet chocolate chips
1 1/2 - 2 cups toasted pecans
coarse sea salt for sprinkling {optional}
9 " butter jelly roll pan
Melt the butter in a sauce pan.
Measure 1 cup Marshmallow Fluff/cream. Mix sugar with melted butter. Add salt and marshmallow cream to melted butter & sugar. Add evaporated milk. Start out on medium heat. The key to good fudge is stirring and keeping the liquid at just the right heat. Cook until bubbly all over the top. Stirring is KEY! Keep it STIRRED. See those bubbles. That's what you want. Keep stirring and keep it slightly bubbling for 5-6 minutes. Remove from heat. Stir in vanilla. Stir in 8 ounces of chocolate chips. Keep stirring until chocolate is melted. Throw in a handful {almost 1/2 cup} mini-marshmallows. Keep stirring until marshmallows are melted. Stir in toasted pecans. The fudge will be very thick. Spread in buttered 9" jelly roll pan. Sprinkle with coarse sea salt if desired. Cool until hard. Cut in squares. See!
How easy was that!
No-fail fudge!
I promise!
This fudge will be perfect!  In no time at all you'll have the most luscious, velvety fudge!
Perfect for a gift or to ring in the New Year!
Happy Happy New Year to you!
I heart you!
You know that! Right!
Wishing us all the best year ever!
xo
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