-Nancy Speicher DPXX20A 8 1-oz sqs semisweet chocolate -chopped coarse 8 1-oz sqs unsweetened choc. -chopped coarse 7 1/2 oz Jar marshmallow cream 2 c Pecans; coarsely chopped 13 oz Evaporated milk 4 c Sugar 2 tb Butter or margarine 1/4 ts Salt 1 tb 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
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How to make White Chocolate Pecan Fudge Tutorial
How to make White Chocolate Pecan Fudge Tutorial Thanks for watching! Recipe from Fluff jar Recipe: 3 cups sugar 3/4 cup butter 2/3 cup evaporated milk 12 ounces of white chocolate chips ( or any flavor you choose) 1 - 7 ounce jar of marshmallow crème 1 cup chopped nuts (I use pecans) 1 tsp. vanilla Line a 9x9 inch pan with tin foil, set aside. In a 3 qt. saucepan over medium heat bring sugar, butter, and milk to a full rolling boil, stirring constantly. Cook until mixture reaches 234 degrees on candy thermometer, stirring constantly. Remove from heat. Add chocolate and marshmallow creme, stir until melted. Add vanilla and nuts. Pour into prepared pan, spread evenly. Cool completely. Lift out of pan with ends of tin foil. Cut into squares. Enjoy!
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Butter Pecan Fudge
FULL RECIPE:
Quick Pecan Fudge
14 oz Can Condense Milk 10-12 oz Semi-Sweet or Dark Chocolate Pecans - Desired Amount 1/2 Tsp Vanilla Extract (optional)