This rich, pecan-studded fudge is easy to whip up and makes a generous 6 pounds of fudge - plenty for holiday gift giving.
What You Need
Original recipe yields 60 servings
1/2 cup butter or margarine
4-1/2 cups sugar
1 can (12 oz.) evaporated milk
9 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1-1/2 cups chopped PLANTERS Pecans
1 tsp. vanilla
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Let's Make It
Bring butter, sugar and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook an additional 5 min., stirring constantly.
Remove from heat. Gradually add chopped chocolate, stirring after each addition until chocolate is completely melted. Add remaining ingredients; mix well.
Pour into 15x10x1-inch pan sprayed with cooking spray. Cool completely.
Rocky Road Fudge
Prepare recipe as directed, stirring 2 cups JET-PUFFED Miniature Marshmallows into the hot fudge mixture before pouring into prepared pan.
This creamy fudge can be stored in airtight container in refrigerator up to 1 week. Or for longer storage, wrap tightly in foil and freeze up to 1 month. Refrigerate overnight before cutting into squares as directed. For creamier fudge, remove from refrigerator and let stand at room temperature 1 hour before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.