Recipe - Creamy Chocolate-Pecan Fudge

Nancy Speicher DPXX20A
8 1oz sqs semisweet chocolate
chopped coarse
8 1oz sqs unsweetened choc.
chopped coarse
7 One half ounce Jar marshmallow cream
2 cup Pecans; coarsely chopped
13 ounce Evaporated milk
4 cup Sugar
2 tablespoon Butter or margarine
One fourth teaspoon Salt
1 tablespoon Vanilla
Pecan halves (optional)

Place chocolate, marshmallow cream and pecan in large
bowl; set aside. In large heavy saucepan combine milk,
sugar, butter and salt. Bring to boil, stirring; boil
slowly 9 minutes. Pour at once over chocolate mixture;
add vanilla. With wooden spoon stir vigorously until
chocolate is melted and mixture creamy. Pour into
buttered 15x10x1" pan or large tray lined with waxed
paper. Smooth top. Garnish with pecan halves. Chill
until firm. Cut into 1" squares.
Per square without pecan garnish: 57 cal, 1 g pro, 8
g car, 3 g fat, 1 mg chol with butter, 0 mg chol with
margarine.
From Woman's Day/November 22, 1979

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini