Ingredients

Instructions

  1. Line a 9-in square pan with foil and spray the foil lightly with non-stick cooking spray; set aside.
  2. In a large saucepan, combine the marshmallow creme, evaporated milk and butter.
  3. Cook over medium heat stirring constantly until smooth.
  4. Bring to a rapid boil and boil for 5 minutes while continuing to stir.
  5. Remove from heat and add vanilla.
  6. Stir in the chocolate until melted and smooth.
  7. Add pecans and mix well.
  8. Pour into prepared pan and refrigerate for 2 hours or until firm.
  9. The cook time reflects the time need to thoroughly chill the fudge.
  10. When firm remove foil from pan and peel away foil from fudge.
  11. Using a pizza cutter; cut into 1-inch squares.
  12. Store in a tightly covered container in the refrigerator.