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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
18 ounce(s) semisweet chocolate chips |
7 1/2 ounce(s) marshmallow cream |
1/2 pound(s) pecans chopped |
1 teaspoon(s) vanilla extract |
5 cup(s) granulated sugar |
1/2 cup(s) butter |
dash(es) salt |
13 ounce(s) evaporated milk |
Directions:
1. Butter a large pan (about 12x7x2 inches) or two or more smaller pans. Open chocolate package(s) and the jar of marshmallow cream. Have pecans ready and loosen cap to vanilla for ready measuring. These ingredients need to be added the instant the cooked mixture is removed from the heat.
2. Into a four-quart saucepan, measure sugar, then add butter, salt, and milk. Stirring constantly, cook gently over medium heat to soft ball stage (about 20 minutes). Remove from heat. Immediately add chocolate, marshmallow cream, pecans, and vanilla. Stir quickly and vigorously until chocolate is melted and all ingredients are well blended. When mixture begins to thicken, turn into buttered pan(s). When cold, slice into squares.
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