Lifestyle

Savannah Fudge

Posted August 24, 2010 11:00 pm

4 cups sugar

1 cup milk

1 teaspoon vanilla extract

1 cup butter

25 large marshmallows

12 ounces semisweet chocolate chips

12 ounces milk chocolate chips

2 ounces (2 squares) unsweetened chocolate

1½

cups chopped pecans

1 cup pecan halves

1 jar (12 ounces) caramel ice cream topping

Mix sugar, milk, vanilla and butter in a saucepan; bring to a boil and cook 2 minutes. Turn off heat, blend in marshmallows. Add semisweet and milk chocolate chips, stirring until melted. Mix in chopped pecans.Smooth fudge into jellyroll pan, either 15- by 10-inches or 17- by 11-inches, depending on how thick you want the candy. Arrange pecan halves evenly over top. Refrigerate for 20 minutes.Warm caramel topping until thin and drizzle over fudge to taste. Refrigerate at least 2 hours; fudge is best the next day. Cut into 11/2-inch squares.Makes 60 pieces (from smaller pan).

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