Barbara Mayo’s Award Winning Fudge
Ingredients
Ingredients
Instructions
  1. Step 1: Clean pecan halves. Grease large jellyroll pan with Parkay (approximately 12 x 15 or larger)
  2. Step 2: In heavy sauce pan heat sugar, Parkay, and evaporated milk. Bring mixture to a full rolling boil, stirring constantly. When mixture comes to a full rolling boil, cook for exactly 5 minutes, stirring constantly. Remove from heat. Add vanilla, chocolate chips and marshmallow whip. Use a hand mixer and beat until well blended.
  3. Step 3: Fold in pecans and stir with spatula until all are covered. Pour onto buttered pan. Cool overnight before cutting with sharp knife.