You must log in to upload a photo.
(1.0/5 [1 rating]) Log in to rate this recipe!
Submitted by Eric M. Williams, CEC
10 lbs sugar
0.5 gallon milk
.5 oz vanilla
4 lbs butter
6 lbs milk choco
6 lbs semi sweet choco
1 lbs dark chocolate
3 lbs pecans
Use a heavy-duty saucepan, and always use a candy thermometer.
1. Cook the milk, butter and sugar to 212 degrees Fahrenheit DON’T LET IT SEPARATE!!!
2. WHISK IT SO IT IS ALL BLENDED
3. Let the fudge cool down a little bit
4. Whisk in the chocolate
5. Mix with a paddle attachment and mix on low speed for about 10 minutes
1 full sheet pan
ACF reserves the right to remove inappropriate comments.