Paula Deen's Pecan Clusters

By mamacasma

"This is like an instant fudge, and it is delicious. You just can't go wrong with chocolate kisses and marshmallow crème."

Ingredients

• 1 bag (12 oz.) chocolate kisses
• 1 jar (7.5 oz.) marshmallow crème
• 2 1/2 cups sugar
• 1 can (5 oz.) evaporated milk
• 4 Tablespoon butter
• 2 cups pecan halves

Details

Servings 8

Preparation

Step 1

1. Place chocolate kisses in large bowl with marshmallow crème; set aside.

2. In 2-quart saucepan, stir sugar and evaporated milk; add butter and heat to boiling on medium. Reduce heat to medium-low and simmer 8 minutes, stirring occasionally. Pour hot sugar mixture over marshmallow mixture, and stir until well blended and chocolate melts.

3. Stir pecans into marshmallow mixture; drop by rounded measuring teaspoons onto waxed paper. Cool completely, at least 1 hour.

4. Store clusters in tightly sealed container, with waxed paper between layers, at room temperature, up to 1 week or in freezer up to 3 months.

Editor's note: We made these clusters without stirring the pecans into the marshmallow mixture. Instead, we dropped the marshmallow mixture by rounded teaspoons onto waxed paper, and pressed a pecan half into each.