Roasted Pecan Fudge

Ingredients

• 2 tablespoons butter 
• 0.7 cup evaporated milk 
• 2 cups marshmallows miniature
• 2.5 cups pecan halves 
• 4 tablespoons salt divided
• 1.5 cups semisweet chocolate morsels 
• 1.7 cups sugar 
• 2 teaspoons vanilla extract 

Equipment

• frying pan
• sauce pan
• oven
• sieve
• candy thermometer

Directions

1. Preheat oven to 45
2. Soak pecan halves in water to cover 20 minutes; drain well.
3. Sprinkle 2 Tbsp. salt evenly over the bottom of a 15- x 10-inch jelly-roll pan. Arrange pecans in a single layer in pan; sprinkle evenly with 2 more Tbsp. salt.
4. Place pecans in hot oven, and turn off oven.
5. Let stand in oven 1 hour and 30 minutes. Toss pecans in a strainer to remove excess salt. Coarsely chop pecans, and cool.
6. Bring sugar, evaporated milk, and butter to a boil in a large heavy saucepan over medium heat; boil, stirring constantly, until a candy thermometer registers 234 (about 7 minutes).
7. Remove from heat; stir in marshmallows and chocolate morsels until smooth. Stir in 2 tsp. vanilla and chopped pecans.
8. Pour into a buttered 8-inch square pan; cool completely.
9. Cut into 1-inch squares.