Creamy Chocolate-Pecan Fudge
Submitted by purse
Old-fashioned fudge made with semi-sweet and unsweetened chocolate, marshmallow cream, evaporated milk, and loads of chopped pecans. Dense, fudgy, and melt-in-your-mouth smooth.
YIELD
20 servingsPREP
10 minCOOK
10 minREADY
80 minThis is serious, old-school candy-making fudge. The kind your grandmother wrapped in wax paper and tucked into tins at Christmas.
Sixteen ounces of real chocolate (half semi-sweet, half unsweetened) melts into marshmallow cream and chopped pecans, drenched by a hot syrup of evaporated milk, sugar, and butter that’s been boiled to the perfect consistency.
Stir it hard with a wooden spoon until everything comes together into a thick, glossy mass. Pour it into a lined pan, press pecan halves on top, and chill until firm. Cut into squares and try not to eat the entire batch in one sitting.
Chef Tips
- Boil for exactly 9 minutes and keep stirring. Too short and the fudge won’t set. Too long and it turns grainy.
- Chop the chocolate coarsely so it melts evenly when the hot syrup hits it. Too fine and it can seize.
- Stir vigorously with a wooden spoon until the chocolate is completely melted and the mixture looks smooth and glossy. Don’t stop early.
- Line the pan with wax paper for easy removal. Trying to pry fudge out of an unlined pan is a fight you’ll lose.
Ingredients
Directions
Place chocolate, marshmallow cream and pecan in large bowl; set aside.
In large heavy saucepan combine milk, sugar, butter and salt.
Bring to boil, stirring; boil slowly 9 minutes.
Pour at once over chocolate mixture; add vanilla.
With wooden spoon stir vigorously until chocolate is melted and mixture creamy.
Pour into buttered 15×10×1 inch pan or large tray lined with waxed paper.
Smooth top.
Garnish with pecan halves.
Chill until firm.
Cut into 1 inch squares.
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