Want to serve an unusual and eyecatching treat at your next party? Then try Bundt Fudge.
This whopping 5-pounds of fudge molded in a bundt cake pan was first served at a fund-raising event in Baton Rouge, LA in 1990. It is guaranteed to be the talk of the party. Here's the recipe: 4 1/2 cups sugar 12-ounce can evaporated milk 1/2 cup butter (1 stick), melted (do not use margarine) pinch of salt 3 six-ounce packages of semi-sweet chocolate chips (18 ounces total) 7-ounce jar marshmallow creme 1 tablespoon vanilla 4 cups pecans, chopped Mix sugar, milk, butter and salt in a large heavy pan. Stir well. Bring to a boil. Reduce heat and cook for 8 minutes on low, stirring constantly. Remove from heat and add the chocolate chips, marshmallow creme, and vanilla. Stir until everything is melted and is well blended. Stir in the pecans. Quickly pour mixture into a bundt pan that has been well sprayed with non-stick cooking spray. Refrigerate several hours or overnight. (This works best when a thin, flexible pan is used.) To serve, place the pan in a few inches of hot water in th...