4 ½ cups granulated cane sugar
2 Tablespoons unsalted butter
Pinch of salt
1 (large) can evaporated milk
4 ounces unsweetened chocolate
1 pint marshmallow cream
2 cups chopped pecans
Butter a 9x13 inch pan and chill in refrigerator. Place a large mixing bowl into a boiling water bath and place chocolate, marshmallow cream and pecans in it.
In a large saucepan, place sugar, butter, salt and evaporated milk. Bring to boil, stirring constantly for 6 minutes. Pour this syrup over the chocolate mixture and beat until all chocolate is melted.
Pour into buttered pan. Let sit, cooling, until it sets up. Cut into squares and enjoy.
Recipe from thehistoricalhomemaker.com
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