Christmas Party Splurge!
4 1/2 cups sugar
1 (12 ounce) can evaporated milk
1 stick butter, melted
Pinch of salt
18 ounces semisweet chocolate chips (3 cups)
1 (7-ounce) jar marshmallow cream
1 tbsp vanilla
4 cups chopped pecans
Mix sugar, milk, butter, and salt in a heavy saucepan. Stir well. Bring to a boil. Reduce heat and cook 8 minutes on low heat, stirring constantly. Remove from heat and add chocolate chips, marshmallow cream, and vanilla. Stir until completely blended. Add pecans and stir well.
Pour into a Bundt pan that has been sprayed heavily with nonstick cooking spray. Place in refrigerator for several hours or overnight.
To remove, place in a few inches of hot water in the sink and turn onto a serving platter. Store in refrigerator.