Fantasy Fudge

My mom made this every Christmas when I was little.  I made it for my children and now they make it for theirs.  Kent especially loved making it with us.  He always had to make sure we said, “It makes it shiny!” when we added the vanilla.

by Granny–Dolores Borel

3              cups  sugar
3/4          cup  butter
2/3          cup  evaporated milk
12             ounces  semisweet chocolate
7               ounces  marshmallow cream
1               cup  pecans — chopped
1               teaspoon  vanilla

In a large sauce pan, combine butter, sugar and milk.  Bring to a boil. Turn down the temp but it should still boil.  Stir over a low heat for 4 minutes. Drop a little in a glass of cold water and feel if its holding together. (Soft boil.  test by pushing down the ball with your finger.) Remove from heat and stir in the chocolate.  When melted, add marshmallow cream.  Add vanilla. (Fudge will turn glossy) We always say “It’s shiny!” Fold in pecans (toast pecans first for more flavor)
Pour into a butter dish and cool.  Cut into small squares.

NOTES : To roast pecans:  Preheat oven 450. Soak pecans in water to cover 20 minutes.  Drain well.  Sprinkle 2 Tbsp salt evenly over the bottom of a 15 x 10 jelly roll pan.  Arrange pecans in a single layer; sprinkle with 2 more Tbsp salt.  Place in hot oven and turn off.  Let stand in oven 1 hour and 30 minutes.  Toss pecans in a strainer to remove excess salt.  Cool.
Or to roast pecans:  Just put in a pan and cook for 10 minutes in a 350 oven.