Baker's One Bowl Million Dollar Fudge recipe

5 dozen pieces or 60 servings, one piece each

1/2 cup (1 stick) butter or margarine
4 1/2 cups sugar
1 can (12 ounces) evaporated milk
3 packages (12 ounces each) BAKER'S Semi-Sweet Chocolate Chunks
1 jar (7 ounces) JET-PUFFED Marshmallow Creme
3 cups PLANTERS Chopped Pecans
1 teaspoon salt
1 teaspoon vanilla extract

PLACE butter, sugar and milk in heavy 4-quart saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 5 minutes, stirring constantly to prevent scorching.

REMOVE from heat. Gradually add chocolate chunks, stirring until chocolate is completely melted after each addition. Add remaining ingredients; mix well.

POUR into greased 15 x 10 x 1-inch pan. Cool completely. Cut into 60 pieces.

Size-Wise:
This fudge is perfect for gift-giving or enjoying with friends and family on a special occasion. It is rich, so keep tabs on portions.

Variation - Rocky Road Fudge:
Prepare as directed, stirring 2 cups JET-PUFFED Miniature Marshmallows into the hot fudge mixture before pouring into pan.

Make Ahead Fudge can be stored in airtight container in refrigerator up to 1 week. Or, wrap tightly in foil and freeze up to 1 month. Refrigerate overnight before cutting into squares as directed. For creamier fudge, remove from refrigerator and let stand at room temperature 1 hour before serving.

Nutritional Information: Calories 210 Total fat 11 g Saturated fat 4.5 g Cholesterol 5 mg Sodium 65 mg Carbohydrate 30 g Dietary fiber 2 g Sugars 26 g Protein 2 g

Vitamin A 0 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 8 %DV

Healthy Living Information: Generally Nutritious

Recipe and photograph provided courtesy of Kraft Foods.