Ingredients 12 oz semi-sweet chocolate chips
1 cup butter or margarine, softened & in pieces
2 tsp vanilla
2 cups pecans, chopped
4 cups Pioneer® Sugar
20 large Marshmallows
10 oz 1 can evaporated milk
1
Butter or lightly spray with non-stick spray a 10 x 15-inch glass cake pan; set aside.
2
In a large mixing bowl add chocolate chips, butter, vanilla and pecans; set aside.
3
In a heavy duty sauce pan combine Pioneer® Sugar, marshmallows and evaporated milk. Stir to mix ingredients and cook over medium-high heat for 8 minutes, stirring constantly.
4
Reduce heat to low and continue to cook for an additional 4 minutes, stirring constantly. Mixture will appear foamy and cream-colored.
5
Pour the hot mixture into the bowl with the other ingredients and beat until smooth and all the butter and chips are melted.
6
Spread fudge mixture into prepared pan. Lightly cover with saran wrap or wax paper and chill for several hours until firm. Cut into small pieces.