Categories: Candy, Chocolate, Christmas
Ingredients
- 2 (12 ounce) packages semisweet chocolate morsels
- 1 cup butter, softened
- 1 (7 ounce) jars marshmallow cream
- 4 1/2 cups sugar
- 1 (12 ounce) cans evaporated milk
- butter
- 2 tablespoons vanilla extract
- 1 1/2 cups chopped pecans, toasted
Directions
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Combine first 3 ingredients in a large mixing bowl; set aside.
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Combine sugar and evaporated milk in a buttered Dutch oven.
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Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234 degrees; pour over chocolate morsels mixture.
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Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss.
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Stir in vanilla and pecans.
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Spread into a buttered 15×10 inch jellyroll pan.
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Cover and chill until firm.
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Cut into squares and store in an airtight container at room temperature.