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German Chocolate Fudge
6 ounces semisweet chocolate chips
1 bar (4 oz.) sweet cooking chocolate, cut into small pieces
1 jar (7 oz.) marshmallow cream
2 cups sugar
1 can (5 oz.) evaporated milk
1 tablespoon butter
1 dash salt
1 cup flaked or shredded coconut
1 cup coarsely chopped pecans
In a lg. bowl, combine chocolate chips, sweet chocolate pieces, and marshmallow
cream. Set aside. In a heavy 3 qt. saucepan, combine sugar, evaporated milk,
butter and salt. Heat to boiling over med-high heat, stirring often. Cook,
stirring constantly for 5 minutes.
Remove from heat and pour over chocolate mixture in bowl. Stir vigorously until
chocolate is melted and well mixed. Quickly stir in coconut and pecans. Turn
into a buttered 8" square baking pan and spread evenly. Cool, then refrigerate
until well chilled and firm. Cut into squares. Store, covered, in refrigerator
or freeze.
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