Chocolate Pecan Fudge
This fudge is creamy and undeniably chocolate. Loaded with toasted pecans and a delicious depth from pure vanilla.
Equipment
- 9" square baking dish lined with parchment paper
- medium saucepan
- Candy thermometer
Ingredients
- 3 cups sugar
- ¾ cup butter
- ⅔ cup evaporated milk
- 3 packages semi-sweet chocolate, 4-ounces each, broken into pieces
- 1 small jar marshmallow crème, 7-ounces
- 1 cup toasted chopped pecans
- 1-½ teaspoon pure vanilla extract
Instructions
- Line a 9” square heatproof baking dish with a sheet of parchment paper, leaving a length of paper on each end to lift out the fudge after it sets up. Lightly butter the parchment paper.
- Combine the sugar with the butter and evaporated milk in a saucepan. Cook over medium-low heat, stirring occasionally until the sugar has dissolved, about 8 to 10 minutes.
- Raise the heat to medium and bring the sugar and butter mixture to a boil. Insert a candy thermometer and continue cooking, stirring almost constantly until the mixture reaches a temperature of 234-degrees.
- Remove the pan from the heat, add the chocolate and stir until the chocolate is completely melted into the fudge base.
- Add the marshmallow crème and blend it into the fudge.
- Stir in the chopped pecans and the vanilla extract.
- Pour the fudge into the prepared baking pan and spread to smooth it out.
- Let the fudge cool and set up for several hours or overnight, covered after it has cooled completely.
- Cut the fudge into small squares, about 1” each.