Ingredients:
- 4 cups granulated sugar
- 1/4 tsp salt
- 1 can evaporated milk
- 12 ounces chocolate chips
- 1 jar marshmallow cream
- 1/2 tsp mint extract
- 1 cup toasted pecans
Preparation:
1. Place the sugar, salt, and milk in a medium saucepan over medium heat. Stir frequently, and bring the mixture to a boil. Continue to boil, stirring constantly, for seven minutes.
2. Remove the pan from the heat and quickly add the chocolate chips, the marshmallow cream, and the mint extract. Stir until the mixture is smooth. Pour the candy into a bowl and refrigerate until firm enough to shape, about 1 hour.
3. While the candy chills, chop the nuts into small pieces and place them on a plate or in a pie pan.
4. Divide the candy into three equal portions. Lay out a strip of waxed paper or cling wrap on your work surface, and place one portion of candy onto the paper. Spray your hands with nonstick cooking spray and firmly shape the candy into a log. Roll the log in the nuts, pressing the nuts into the fudge to set them. Roll the log in the waxed paper or cling wrap, and place in the refrigerator.
5. Repeat the rolling and nut process with the remaining candy. Chill the candy until it is firm enough to slice, at least 1 hour.
6. Once firm, slice the candy into rounds slightly less than 1/2” wide. Serve at room temperature, and store in an airtight container in the refrigerator.
