From, "California Sizzles," Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Combine chocolate chips, German chocolate and marshmallow cream in a large bowl; set aside.
2. Combine sugar, butter, milk and salt in a heavy skillet. Bring to a rapid boil, then boil 6 minutes, stirring constantly. Add vanilla.
3. Pour hot butter mixture over chocolate mixture in a large bowl. Stir with a wooden spoon until smooth. Add nuts and mix well. Spread fudge in a 15-1/2x10-1/2x2-inch jellyroll pan. When cool, cut into squares.
YIELD: 5 pounds
- 12 ounces semi-sweet chocolate chips
- 12 ounces sweet German chocolate, broken into pieces
- 7 ounces marshmallow cream
- 4 cups sugar
- 2 Tablespoons butter or margarine
- 13 ounces evaporated milk
- Pinch of salt
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
TO PREPARE:
1. Combine chocolate chips, German chocolate and marshmallow cream in a large bowl; set aside.
2. Combine sugar, butter, milk and salt in a heavy skillet. Bring to a rapid boil, then boil 6 minutes, stirring constantly. Add vanilla.
3. Pour hot butter mixture over chocolate mixture in a large bowl. Stir with a wooden spoon until smooth. Add nuts and mix well. Spread fudge in a 15-1/2x10-1/2x2-inch jellyroll pan. When cool, cut into squares.
YIELD: 5 pounds
