Candy Recipes - Fudge, Penuche and Divinity

Heavenly Hash Fudge

1 (12 ounce) package semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup chopped pecans
2 cups miniature marshmallows

Line the bottom and two sides of a 9-inch square pan with wax paper. Set pan aside.

Put chocolate chips in a 2 1/2- to 3-quart saucepan. Set saucepan over very low heat and melt chocolate. As soon as chocolate is melted, turn off heat. Add sweetened condensed milk, vanilla extract and salt to chocolate and stir, with a spoon, until mixture is well blended. Stir in pecans. Add marshmallows and stir just to coat marshmallows with chocolate mixture (don't stir too much; the marshmallows should not melt). Immediately spoon candy mixture into paper-lined pan. Press mixture evenly in pan, smoothing top. Set pan aside and let mixture cool.

When mixture is cool, refrigerate pan until candy is firm, about 1 hour.

When candy is firm, run a sharp knife along the two edges of pan that are not lined with wax paper to separate candy from pan. Turn candy out of pan onto a cutting board. Peel off wax paper. With a sharp knife, cut candy into small pieces (you should be able to cut about 49 pieces).

Put desired amount of candy on a small plate (paper is fine). Slip plate into a plastic bag. Close bag with a wire twist. Tie a pretty ribbon around bag. Or put candy in a decorated, airtight box to give away. This candy should be wrapped well (airtight) and kept in a cool place.

Makes 49 pieces of candy.