To make this recipe, split 4 teaspoons + 1/2 cup butter and 4-1/2 cups sugar. 1 12-ounce can evaporated milk Add 1 tsp salt and cut 16 ounces of German sweet chocolate. Semisweet chocolate chips—2 cups
1 11-1/2-ounce package milk chocolate pieces Two 7-ounce jars marshmallow creme 2 teaspoons vanilla extract 4 cups chopped, roasted pecans or walnuts
Directions this recipe yields 19-1/2 dozen pieces. To make the recipe, prepare two 13x9-inch pans by lining them with foil and coating them with 4 teaspoons of butter.
In a heavy Dutch oven, mix sugar, milk, salt, and remaining butter. Stir regularly as it boils over medium heat. Cook without stirring until a candy thermometer reads 234F (soft-ball stage).
Step 2: Mix-ins Take the mixture off the heat. Stir in chopped German chocolate and chocolate chips until smooth. Mix in marshmallow creme, pecans, and vanilla. Put the mixture in pans.
Step 3: Serve cool. One hour or until hard, refrigerate. Lift the fudge from the pans using foil edges. Throw away the foil and cut the fudge into 1-inch squares. Keep leftovers in sealed containers.
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