Fudge: the stuff of legends

Someday, SOMEDAY I will pick up the correct kind of canned milk: sweetened condensed for pumpkin, evaporated for fudge. Yesterday was not that day. But despite my lack of literacy, I managed to make it work. In case you’re ever in the same bind, here’s a kick butt fudge recipe:

7 oz. jar marshmallow fluff

Fudge with pecan pieces

3 cups white sugar
8 oz. ghiradelli dark chocolate chips
5 oz. nestle semisweet chocolate chips
4 oz. sweetened, condensed milk
2 oz. almond milk
1.5 sticks of butter (salted, of course)
1/2 cup chipped pecans
1 tsp. vanilla

Line a 9×13 pan with foil or butter it down. Melt the sugar, butter and milks in a saucepan over medium heat. I recommend a nonstick pan. Stirring almost constantly, bring the mixture to a boil for 4 minutes – or until the sugar mixture starts to turn a bit golden. Stir constantly. Remove from heat. Add in chocolate and marshmallow fluff, stirring until smooth. Drop in pecans and vanilla. Yep, stir. Spread quickly into pan and let sit for approximately 2 hours to cool. Or until you can’t resist a nibble. Viola!

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