Seven Minute Fudge

7 Minute Fudge From the kitchen of Elizabeth Adams

Ingredients 4c sugar (2 lbs) 1 can (12 oz)evaporated milk 6 oz margarine 1/2 tsp salt 1 tsp Vanilla 1 package (12 oz total) semisweet chocolate or butterscotch chips or peanut butter chips 3/4 cup chunky peanut butter(8 oz) (Optional for chocolate, mandatory for butterscotch) 1 pint marsh mellow cream 2c. coarsely chopped pecans (8 oz)   Preparation Melt margarine in a heavy aluminum pan (Dutch oven). Mix sugar, milk and salt together in the pan with the melted margarine. Stir over low heat until sugar is dissolved. Turn fire up to medium plus, but not full fire. Begin timing 7 minutes as soon as the mixture begins to bubble around the edge of the pan. At about 2 minutes, the mixture will begin to vigourously boil, expanding to about 3 times it's starting volume. Stir constantly with slotted metal spoon or candy maker's rubber spatula. Immediately remove from fire at the end of the 7 minutes. Add vanilla and chocolate or butterscotch chips. Stir a little Add marsh mellow cream. Beat until chips are dissolved and cream is mixed. Add peanut butter if needed/desired. Add pecans. Pour into 2 greased brownie pans. Let cool.

"Lots of luck, Sweetie!"