5 bars (1.5 ounces each) Dark Chocolate, coarsely chopped
2 tablespoons butter, cut into pieces
1 1/2 cups granulated sugar
1/2 cup plus 2 tablespoons heavy cream
3/4 cup marshmallow creme
2 teaspoons vanilla extract
25 pecan halves, toasted*
Line an 8-inch square baking pan with aluminum foil, leaving 2-inch
overhang on two opposite sides. Lightly butter bottom of foil-lined
pan.
Place chocolate and butter in large heatproof bowl.
Place sugar and heavy cream in medium heavy saucepan. Cook over
medium-low heat for 10 to 15 minutes or until sugar is dissolved.
Using a pastry brush dipped in water, remove any sugar crystals
clinging to side of saucepan.
Continue cooking, without stirring, until mixture comes to a full
boil. Boil 5 minutes. Pour the hot syrup over chocolate mixture. Let
stand for 30 seconds. Stir until smooth. Stir in marshmallow creme
and vanilla. Pour mixture into prepared pan. Arrange pecan halves on
top. Refrigerate for 1 hour or until set.
Using two foil handles, lift fudge out of pan. Invert fudge on
cutting board and carefully remove foil. Turn fudge over and cut
fudge into 25 pieces. Store fudge in airtight container at room
temperature.
*To toast pecans, spread on baking sheet. Bake at 350 F. for 8 to 10
minutes or until toasted.
Yield: 25 pieces
Difficulty: **Intermediate
Preparation: 30 minutes plus cooking and setting times
