1 1/2 cups white sugar
2 tablespoons butter
1/4 cup water
1 egg
4 cups milk
1 cup light whipping cream
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Stir in sugar and butter. Cook, stirring constantly, for 2 minutes. Remove from heat and pour over corn and sugar mixture. Stir in water, egg and milk. Cook over medium heat for 5 minutes, stirring constantly. Pour into greased 13x9x2-inch baking pan. Bake 20 minutes or until chocolate is set. Cool completely. Cut into squares.
To make the whipped cream: Beat cream until stiff peaks form. Beat 1/2 cup white sugar into medium bowl. Blend in whipping cream until stiff. Beat pecans; cool slightly. Serve or transfer to greased small plastic container.
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