Chocolate Marshmallow Cream Fudge

  • 1 ½ cups (6 ounces) toasted and chopped pecans
  • 1 can (5 ounces or ⅔ cup) evaporated milk
  • 4 Tbsp butter
  • 2 cups sugar
  • ¼ tsp salt
  • 1 7-ounce jar marshmallow cream
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 ½ tsp vanilla

Line bottom and sides of 9 X 9 X 2 inch pan with aluminum foil.

Pour evaporated milk, butter, sugar, salt, and marshmallow cream into a heavy 2 ½ – 3 quart saucepan. Place over medium heat and, with a wooden spoon, stir the mixture constantly until it comes to a boil. Adjust the heat and let this mixture boil for 5 minutes, stirring constantly. During this time it will caramelize slightly and should get to about 230–234°F.

After 5 minutes, remove the saucepan from the heat and add the chocolate chips, stirring until the chocolate has melted and the mixture is smooth. Stir in the nuts and vanilla. Immediately pour into the prepared pan and smooth the top. Let stand at room temperature until cool. Carefully lift the fudge from the pan by lifting the edges of the foil. With a long, sharp knife, cut the fudge into the desired-sized pieces.

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