Aunt Gella’s Fudge

This is the best fudge ever!  Mrs. Charlotte Riley’s in Ridgely, Tennessee was actually THE pinnacle of all fudge in my opinion (she made it with actual Hershey's Bars),  but this one is definitely worth the calories!  I usually make half chocolate pecan and half peanut butter pecan.  You will need a jelly roll pan for best results.  Here we go:

4 1/2 cups sugar
1 large can of Pet Milk
    Cook this in a large pan and stir until a rolling boil that won’t stir down. Lower heat and cook for 15 - 20 minutes stirring constantly until it reaches soft ball stage in cold water.

Remove from heat and pour over:
18 oz chocolate chips
42 large marshmallows
2 sticks BUTTER
1 Tablespoon vanilla extract

Beat by hand with a wooden spoon until creamy then add 2 cups chopped pecans.
Pour in to buttered jelly roll pan.  Refrigerate until set then cut in to 1 inch square pieces.  I put each piece in mini cupcake paper. Keep cool.
You can divide the mixture by using two bowls.  Just use peanut butter chips in one. Chocolate in the other.  Each bowl will use about 2 cups of the liquid.  You can pour them and swirl or layer chocolate on bottom and PB on top.  Sprinkle with crushed pecans!  Merry Christmas  ❤️

Cook until rolling boil that won't stir down!  Turn heat down and continue to stir and cook until soft ball sage

Soft ball stage is when the mixture will form a soft "ball" when drizzled into cold water

               

                              

If you're lucky, you can get help with the beating!  It takes some time!

                               

If you have some fresh fruit, try getting the last little bits of fudge!!

All packed in a Christmas Tin and ready to share!👍