Sweet weekend

We made fudge this afternoon for our neighbors and the kids' preschool teachers. This is my aunt Rose Mary's recipe. The recipe calls for Milnot. The first time made it, I had to call my mom from the grocery store to see what Milnot was. Who knew it was a brand of evaporated milk? I sure didn't. They didn't have that brand, but it turned out well. This really is a super easy recipe. I would even say that it is a tried and true, not grainy fudge. You don't even have to use a candy thermometer. My aunt even has on the recipe card, "For a delightful change, use butterscotch chips." Here is the recipe if you want to try it. It would be great for a cookie exchange because you can easily double the recipe.

3 c. sugar
1 c. Milnot (evaporated milk
)3/4 stick margarine *I use butter*
1 7oz. jar of marshmallow cream
12 oz package of chocolate chips
1 c. chopped nuts (pecans)

I give you this wonderful recipe, but only if you promise to pronounce the word "pecan....like this: pea-can...Pinky swear...okay! Mix sugar, evaporated milk, and margarine in a huge pot. Boil for five minutes, stirring continuously. Remove from heat, stir in marshmallow cream and chocolate chips. Stir until smooth. Stir in PEA-CANS...(Did you say pecans or pea-cans? Pour into a buttered 9x9 pan. Makes 2.5 pounds.

Note: do not try to make this when there is 90% humidity....it takes forever to set. This note was on my card from when we made these in in TX last winter.