Creamy Chocolate-Pecan Fudge

Servings: 150
Ingredients:

-Nancy Speicher DPXX20A
8    1-oz sqs semisweet chocolate
-chopped coarse
8    1-oz sqs unsweetened choc.
-chopped coarse
7 1/2 oz Jar marshmallow cream
2 c  Pecans; coarsely chopped
13 oz Evaporated milk
4 c  Sugar
2 tb Butter or margarine
1/4 ts Salt
1 tb Vanilla
Pecan halves (optional)

Place chocolate, marshmallow cream and pecan in large bowl; set
aside. In large heavy saucepan combine milk, sugar, butter and salt.
Bring to boil, stirring; boil slowly 9 minutes. Pour at once over
chocolate mixture; add vanilla. With wooden spoon stir vigorously
until chocolate is melted and mixture creamy. Pour into buttered
15×10x1′ pan or large tray lined with waxed paper. Smooth top.
Garnish with pecan halves. Chill until firm. Cut into 1′ squares.
Per square without pecan garnish: 57 cal, 1 g pro, 8 g car, 3 g fat,
1 mg chol with butter, 0 mg chol with margarine.
From Woman’s Day/November 22, 1979