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From, "California Sizzles," Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 12 ounces semi-sweet chocolate chips

  • 12 ounces sweet German chocolate, broken into pieces

  • 7 ounces marshmallow cream

  • 4 cups sugar

  • 2 Tablespoons butter or margarine

  • 13 ounces evaporated milk

  • Pinch of salt

  • 1 teaspoon vanilla extract

  • 2 cups chopped pecans


TO PREPARE:

1.  Combine chocolate chips, German chocolate and marshmallow cream in a large bowl; set aside.
2.  Combine sugar, butter, milk and salt in a heavy skillet.  Bring to a rapid boil, then boil 6 minutes, stirring constantly.  Add vanilla.
3.  Pour hot butter mixture over chocolate mixture in a large bowl.  Stir with a wooden spoon until smooth.  Add nuts and mix well.  Spread fudge in a 15-1/2x10-1/2x2-inch jellyroll pan.  When cool, cut into squares.

YIELD: 5 pounds

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