Ingredients:
2/3 cup evaporated milk
1 2/3 cups granulated sugar
1/2 teaspoon salt
1 1/2 cups mini marshmallows
1 1/2 cups semisweet chocolate chips
1 teaspoon vanilla extract
1 cup chopped pecans
Directions:
Line an 8×8-inch pan with parchment paper or foil, leaving an overhang for easy removal.
In a medium saucepan, combine the evaporated milk, sugar, and salt. Bring the mixture to a boil over medium heat, stirring constantly.
Once boiling, cook for 4–5 minutes while continuing to stir. Remove from heat.
Immediately stir in the mini marshmallows, chocolate chips, and vanilla extract until smooth and glossy.
Fold in the chopped pecans.
Pour the mixture into the prepared pan and spread evenly with a spatula.
Let the fudge cool at room temperature for 2 hours or refrigerate until firm.
Once set, use the overhang to lift the fudge out of the pan, and cut into squares.
Prep Time: 5 minutes | Cooling Time: 2 hours | Total Time: 2 hours 5 minutes
Kcal: 130 kcal per piece (approx.) | Servings: 36 pieces
Tips:
Use walnuts instead of pecans for a slightly different flavor.
Store fudge in an airtight container at room temperature for up to a week.
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