Chocolate Pecan Fudge
- 3 cups sugar
- 1 ½ sticks (12 tablespoons) butter
- 2/3 cup evaporated milk
- 12 ounces semisweet chocolate chips
- 7 ounces marshmallow crème
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Line a 9 x 13 inch baking dish with a long sheet of foil, leaving overhang on two ends to use as handles to remove the fudge.
In a large saucepan, combine the sugar, butter and milk and bring to a full, rolling boil over medium heat. Boil, stirring constantly, until the mixture reaches 235 degrees F (soft ball stage) on a candy thermometer, about 5 minutes.
Remove from the heat, add the chocolate chips, and stir until melted and smooth. Beat in the marshmallow crème and vanilla with a wooden spoon. Stir in the pecans.
Spread the fudge into the lined baking dish and let cool to room temperature. Fold the foil to form handles and lift out the fudge. Remove the foil and cut the fudge in to squares.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products. www.thasc.com