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Chocolate Pecan Fudge


1 5-ounce can evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 cup chopped pecans
1 teaspoon vanilla extract

In a large saucepan, combine the evaporated milk, sugar, and salt over low heat. Bring to a boil and allow to boil for 5 minutes, stirring constantly. Remove from the heat and add the remaining ingredients, stirring until the marshmallows and chocolate chips are melted. Pour into an 8-inch square baking dish that has been coated with nonstick cooking spray. Allow to cool until firm, then cut into 1-inch squares. Serve, or store in an airtight container until ready to serve.

Yield: 5 Dozen




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.