Instructions: In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes. Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted. Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).

Yield: 4 pounds

NOTES : This was presented on Cooking Live today by the famed cookbook author, Jean Anderson. Its also known as Mimi Eisenhowers Million Dollar Fudge. Apparently this was a very popular recipe during the 50s.

Its supposedly "fool-proof". Even Sara Moulton said shes always been afraid of fudge and had never tried to make it. But she made this, and said it was easy.

Based on the size pan and the 1-inch squares, I figured thered be 150 pieces or more. So if you eat only one piece, these meet our guidelines. More significantly, Id reduce the amount of pecans (notoriously high fat) or maybe replace them with almonds.

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