The Best Homemade Fudge with Pecans

• Gluten free

• Canned Goods

  • 2/3 cup Evaporated milk

• Baking & Spices

  • 1 12 oz. package Ghirardelli semi-sweet chocolate chips
  • 2 cups Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 3/4 cups Nuts

• Dairy

  • 1 stick Butter

• Desserts

  • 12 Marshmallows, large fresh

Found on foodiecrush.com

Description

Ingredients

• 1 stick butter, or 8 tablespoons (room temperature)
• 12 oz. package Ghirardelli semi sweet chocolate chips
• 2 cups of sugar and
• ⅔ cup evaporated milk, until mixed
• 12- 15 large, fresh marshmallows
• ¾ cups chopped nuts (I use pecans)
• 1 teaspoon vanilla

Directions

• In a large mixing bowl, add:
• stick butter, or 8 tablespoons (room temperature)
• oz. package Ghirardelli semi sweet chocolate chips
• Set aside
• In a large pan stir together:
• cups of sugar and
• /3 cup evaporated milk, until mixed
• Then add 12- 15 large, fresh marshmallows
• Cook over medium heat, (I use an electric fry pan set at 250 degrees) and stir constantly, I use a rubber spatula to stir and clean the sides of the pan. Once the mixture has melted, continue to cook and stir a bit more until you’re sure the sugar has melted; don’t let it change color.
• Pour the hot mixture over the ingredients in the bowl and stir until the butter and chocolate melt then add:
• ¾ cups chopped nuts (I use pecans)
• teaspoon vanilla
• Continue to stir vigorously until it is very well mixed. [I kind of beat it by hand with the spatula]
• Spray an 11” x 7” Pyrex baking dish with Pam and pour in cooked mixture, cover and refrigerate until set and ready to cut. FYI Recently I’ve lined the dish with plastic wrap so I could easily remove the fudge and sliced it with a pizza roller
• I hope this helps, if not we’ll have a cooking demonstration. Love, P (thats my mom)