Five Pound Fudge

Cook sugar, milk, and butter to soft ball stage (234 degrees on candy thermometer), stirring constantly. Take off the heat and add the remaining ingredients. Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I lightly butter it first). Cool. Cut into squares and store in refrigerator. My favorite fudge recipe!! I prefer it with walnuts instead of pecans and I even buy my milk chocolate candy bars with almonds sometimes for a little added flavor and crunch! From: Jackie Olden’s Newsletter Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008