Preparation:
Combine butter, evaporated milk, sugar and salt in a medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat.
Stir in marshmallows, chocolate chips, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into a foil-lined 8-inch square baking pan. Sprinkle with additional pecans, if desired. Chill until firm.
Makes about 2 pounds
VARIATIONS:
Milk Chocolate Fudge - Substitute 2 cups {11.5-ounce package} milk chocolate chips for semi-sweet chips.
Butterscotch Fudge - Substitute 2 cups {12-ounce package} butterscotch chips for semi-sweet chips.
Mint Chocolate Fudge - Substitute 1 1/2 cups {10-ounce package} mint chocolate chips for semi-sweet chips. |
