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3 cups sugar
3/4 cup Parkay margarine
2/3 cup (5-oz. can) evaporated milk
3 4-oz. pkgs sweet chocolate, broken
into pieces
1 7-oz. jar Kraft marshmallow creme
1 teaspoon vanilla
Topping:
2/3 cup
(5-oz. can) evaporated milk
2/3 cup sugar
1/4 cup Parkey margarine
1 egg yolk, beaten
1 teaspoon vanilla
1-1/3
cups flaked coconut
1 cup chopped pecans
Combine sugar, margarine and milk in heavy 2-1/2 to 3 qt. saucepan; bring
to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches
234 deg., stirring constantly to prevent scorching. Remove from heat; stir in chocolate until melted. Add marshmallow creme
and vanilla; beat until well blended. Pour into greased 13 x 9" baking pan. Cool at room temperature.
Combine milk,
sugar, margarine, yolk and vanilla. Cook, stirring constantly, over medium heat 8 to 10 minutes or until thickened. Remove
from heat; stir in coconut and pecans. Cool, beating occasionally. Spread over fudge; chill until firm. Cut into squares.
Makes 3 lbs.
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