Sunday, February 8, 2009


4 1/2 cups sugar
pinch salt
2 tbsp butter
1 (12-oz) can evaporated milk
2 cups coarsely chopped pecans
1 pint marshmallow cream
12-oz semi-sweet chocolate
12-oz German Sweet chocolate

In a heavy saucepan over medium heat, bring the sugar, salt, butter, and evaporated milk to a boil. Boil the mixture for 6 minutes. Meanwhile, place the pecans, marshmallow cream and chocolates in a large bowl. Pour the boiled syrup mixture over the chocolate mixture. Beat until the chocolate is all melted. Spray a 15 1/2-inch x 10 1/2-inch jelly roll pan with a nonstick cooking spray. Pour the fudge into the pan. Let the fudge set at room temperature before cutting into 1-inch squares. You can put in the refrigerator to speed up the cooling process, if desired. Makes about 4 pounds.

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