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Chocolate Marshmallow Fudge


Photo: Diana Rattray
This marshmallow fudge is made with butter, sugar, chocolate chips, marshmallow creme, vanilla, and pecans.


  • 1/4 cup butter
  • 2 cups sugar
  • 2/3 cup evaporated milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 jar (7 1/2 ounces) marshmallow creme
  • 1 cup chopped pecans
  • 1 teaspoon vanilla
  • pecan halves for garnish, optional


Heat butter in a heavy 3-quart skillet over low heat. Add sugar and evaporated milk; stir over medium heat until mixture comes to a rolling boil. Continue to boil for about 4 minutes, or until a candy thermometer registers 226°. Remove from heat. Add chocolate chips; stir until melted. Stir in marshmallow creme, pecans, and vanilla until well blended. Pour into a greased 9-inch square baking pan. Place on rack to cool. Refrigerate for several hours, or until cool enough to cut into squares. Cover and store in refrigerator.
Makes about 4 dozen pieces.


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