Creamy chocolate-pecan fudge

Yield: 150 servings

Measure Ingredient
8 \N 1-oz sqs semisweet chocolate chopped coarse
8 \N 1-oz sqs unsweetened choc. chopped coarse
7½ ounce Jar marshmallow cream
2 cups Pecans; coarsely chopped
13 ounces Evaporated milk
4 cups Sugar
2 tablespoons Butter or margarine
¼ teaspoon Salt
1 tablespoon Vanilla
\N \N Pecan halves (optional)

Place chocolate, marshmallow cream and pecan in large bowl; set aside. In large heavy saucepan combine milk, sugar, butter and salt.

Bring to boil, stirring; boil slowly 9 minutes. Pour at once over chocolate mixture; add vanilla. With wooden spoon stir vigorously until chocolate is melted and mixture creamy. Pour into buttered 15x10x1" pan or large tray lined with waxed paper. Smooth top.

Garnish with pecan halves. Chill until firm. Cut into 1" squares. Per square without pecan garnish: 57 cal, 1 g pro, 8 g car, 3 g fat, 1 mg chol with butter, 0 mg chol with margarine.

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