Method (click to mark as completed)
Preparation time: 5 minutes
Cooking time: 20 minutes
- Grease an 18x18cm square baking tin and line with baking paper.
- Combine the sugar and evaporated milk in the slow cooker bowl. Set to high heat, add the marshmallows and cook, stirring for 20 minutes, until the marshmallows melt, and the mixture becomes thick and golden brown.
- Remove from the heat. Add the butter, chocolate and vanilla, stirring vigorously with a wooden spoon until the chocolate is completely melted and the mixture becomes shiny and begins to stiffen. Stir in the pecans and salt.
- Transfer fudge mixture to the prepared tin, spreading evenly. Refrigerate for 3 hours or until set. Cut into squares with a hot knife and serve.
Completed steps (click to remove last step)