No holiday would be complete without this rich, homemade fudge.
Makes one 9×13-inch pan
Preparation time: 15 minutes + refrigeration time
4 ½ cups sugar
¼ teaspoon salt
2 tablespoons butter
1 12-ounce can evaporated milk
1 12-ounce package semisweet chocolate chips
3 4-ounce packages Baker’s Germans Sweet Chocolate Baking Bar
2 7-ounce jars marshmallow crème
2 cups chopped pecans
1 teaspoon vanilla
- In a 3-quart saucepan, combine sugar, salt, butter and milk; bring to a boil over medium heat, stirring constantly. Continue cooking, stirring constantly, for 6 minutes.
- Remove from heat; add remaining ingredients, stirring until chocolate chips melt.
- Pour into buttered 9×13-inch baking pan. Refrigerate, covered, several hours, then cut into 1-inch squares. Refrigerate or freeze until needed.