Chocolate-Pecan Fudge

1/2 cup butter or margarine
3/4 cup Hershey's cocoa
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup evaporated milk
1 cup pecan pieces
Pecan halves (optional)

Line 8-inch square pan with foil. In medium-size microwave-safe bowl place butter. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until melted.

Add cocoa; stir until smooth. Stir in confectioners' sugar and vanilla extract; blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave at HIGH 1 minutes; stir. Microwave additional 1 minute or until mixture is hot.

Beat with wooden spoon until smooth; add pecan pieces. Pour into prepared pan. Cool. Cover; chill until firm.

Cut into 1-inch squares. Garnish with pecans halves, if desired. Cover, then store in refrigerator.

Chocolate Pecan Fudge recipe provided by Teague. Teague got the recipe from Thyme, one of Chicago finest restaurants. Thyme is well known in Illinois to make great Chocolate Pecan Fudge. Check them out at Illinois, 60622 Chicago, 464 N Halsted St.

Food prepared with this recipe best served with quote

logo You can go a long way with a smile. You can go a lot farther with a smile and a gun.