Yield: 1 servings
|6 ounces||Semisweet chocolate chips|
|1 \N||Bar (4 oz) sweet cooking|
|\N \N||Chocolate; cut in small pieces|
|1 \N||Jar (7 oz) marshmallow cream|
|1 can||(5 oz) evaporated milk|
|1 cup||Coconut; flaked or shredded|
|1 cup||Pecans; coarsely chopped|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:25 1. In a large bowl, combine chocolate chips, sweet chocolate pieces, and marshmallow creme; set aside. 2. In a heavy 3-qt saucepan, combine sugar, evaporated milk, butter, and salt. Heat to boiling over medium-high heat, stirring often. Cook, stirring constantly, 5 mins. Remove from heat and pour over chocolate mixture in bowl. Stir vigorously until chocolate is melted and well mixed. Quickly stir in coconut and pecans. Turn into a buttered 8-inch square baking pan; spread evenly. 3. Cool, then refrigerate until well chilled and firm. Cut into squares. Store, covered, in refrigerator or freeze.
NOTES : Omit coconut and pecans from this light chocolate fudge and you
will make 'Mamie's Million-Dollar Fudge', which is supposed to have been one of Mamie Eisenhower's favorites.