Rich and thick with a nutty kick, this recipe delivers a solid chocolate fix and more. Oh so much more. A long-time family favorite, no matter what time of year, fudge is the ultimate treat.
Chocolate Fudge with Pecans
Makes 40-50 fudge squares
1 stick butter (8 tablespoons), room temperature
1 package (12 ounces) semisweet chocolate chips
2 cups sugar
2/3 cup evaporated milk
12- 15 large marshmallows
¾ cups chopped pecans
1 teaspoon vanilla
In a large mixing bowl, add the butter and chocolate chips and set aside.
In a large non-stick fry pan or electric fry pan set to 250°F, stir together sugar, evaporated milk and marshmallows.
Cook over medium heat, and stir constantly with a rubber spatula, scraping the sides of the pan. Once the mixture has melted, continue to cook and stir a bit more until you’re sure the sugar has melted; don’t let it change color.
Pour the hot mixture over the ingredients in the bowl and stir until the butter and chocolate melt. Add the nuts and vanilla and stir vigorously until well mixed.
Butter an 11x 7 baking dish and pour in cooked mixture, cover and refrigerate until set and ready to cut.
Tip: Line the dish with plastic wrap to easily remove the fudge and sliced it with a pizza roller.
chocolate, fudge, pecans
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