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Ingredients
- 3 cups Sugar
- 3/4 cup Butter
- 1 small can evaporated milk (5 oz)
- 12 oz pkg semi-sweet chocolate
- 1 jar marshmallow creme (7 oz)
- 1 tsp Vanilla
- pecan halves
Preparation
Step 1
Heat sugar, butter and evaporated milk to full rolling boil in 3 quart saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234°F, stirring constantly to prevent scorching, about 4 minutes. Remove from heat.
Stir in chocolate and marshmallow creme until melted; stir in vanilla.
Spread immediately in foil-lined 9 inch square pan. Cool at room temperature at least 4 hours; cut into squares. Store in airtight container. Makes about 3 lbs.
**Instead of spreading mine into a pan, I like to spoon mine on wax paper to look like cookies. They stay fresh longer and I top them off with the pecan halves. That way if someone doesn't like pecans - they can just pick them off.