4 C sugar
6-8 TBS cocoa powder
12 OZ (large) can evaporated milk
14 OZ can sweetened condensed milk (Eagle brand)
¼ TSP salt
6 TBS butter
13 OZ marshmallow crème
1 C pecans (coarsely chopped)
Temperature:
In a heavy 6 QT pot mix the sugar, salt and cocoa until the color is uniform. Add both cans of milk then stir until blended. Cook on medium heat for 20-30 minutes, stirring constantly till it forms a firm ball when dropped in tepid water. Remove from heat and add butter and vanilla. Cool for 5 minutes. Stir in marshmallow crème till completely blended. Add nuts and beat vigorously with a spoon until fudge thickens slightly. Pour into 2 buttered 7×11” pans. Cool at room temperature until set — approximately 2 hours. Cut into squres.