Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Semisweet chocolate chips 1 cn (5 oz) evaporated milk
1 Bar (4 oz) sweet cooking 1 tb Butter
Chocolate; cut in small ds Salt
-pieces 1 c Coconut; flaked or
1 Jar (7 oz) marshmallow cream -shredded
2 c Sugar 1 c Pecans; coarsely chopped

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 0:25 1. In a large bowl, combine chocolate chips,
sweet chocolate pieces, and marshmallow creme; set aside. 2. In a
heavy 3-qt saucepan, combine sugar, evaporated milk, butter, and
salt. Heat to boiling over medium-high heat, stirring often. Cook,
stirring constantly, 5 mins. Remove from heat and pour over chocolate
mixture in bowl. Stir vigorously until chocolate is melted and well
mixed. Quickly stir in coconut and pecans. Turn into a buttered
8-inch square baking pan; spread evenly. 3. Cool, then refrigerate
until well chilled and firm. Cut into squares. Store, covered, in
refrigerator or freeze.

NOTES : Omit coconut and pecans from this light chocolate fudge and
you
will make 'Mamie's Million-Dollar Fudge', which is supposed to
have been one of Mamie Eisenhower's favorites.

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