Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4½ cup | Sugar |
| 14½ ounce | Evapoated milk |
| ⅛ teaspoon | Salt |
| ¼ pounds | Butter or margarine |
| 12 ounces | Semi-sweet chocolate |
| 2 cups | Pecans; chopped |
| 7 ounces | Marshmallow cream |
| 1 teaspoon | Vanilla extract |
In a saucepan, combine sugar, milk, salt, and butter. Bring to a boil. Cook 5 minutes, stirring constantly. Add remaining ingredients. Stir until chocolate is melted and ingredients are well blended. Pour into 2 buttered 9x9x2- inch pans. Chill until firm;. Yield: about 4 pounds fudge.
Recipe by: Cecele W. Miller <JQCM76A@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.