Ingredients
1 tablespoon butter3-1/3 cups sugar1 cup packed dark brown sugar1 can (12 ounces) evaporated milk1 cup butter, cubed32 large marshmallows, halved1 teaspoon vanilla extract2 cups semisweet chocolate chips14 ounces milk chocolate, chopped2 ounces semisweet chocolate, chopped2 cups chopped pecans, toasted
Preparation
Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter.
In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended.
Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
