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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Smooth and rich. Microwave recipe. Note: If you can't find super-fine sugar, process regular granulated sugar in the food processor until very fine. Ingredients:
2 cups superfine sugar (see note) |
1 (5 ounce) can evaporated milk |
1/2 cup butter |
2 cups miniature marshmallows (i use an 8 oz. jar of marshmallow fluff) |
2 (11 1/2 ounce) bags milk chocolate chips (3 1/2 cups total) |
2 tablespoons pure vanilla extract |
1 cup chopped pecans |
Directions:
1. Butter an 8-by-11-inch baking pan and set aside.
2. In a 2-quart glass bowl, mix the sugar and the evaporated milk.
3. Microwave on high, uncovered, for 3 minutes.
4. Remove from the microwave oven and stir.
5. Microwave an additional 2 minutes, watching closely so that the mixture doesn't boil over.
6. Meanwhile, cut the butter into four pieces and set aside.
7. Remove the sugar mixture from the microwave and stir in the butter and marshmallows until both are melted.
8. Add the chocolate chips, vanilla and nuts, and mix well.
9. Spread into the buttered pan and chill for at least an hour, or until firm.
10. Cut into small (1-inch) squares and store in tins or plastic storage bags in the refrigerator for up to five days.
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