Desserts
Creamy Chocolate Pecan Fudge
Dense, ultra-creamy chocolate fudge studded with toasted pecans, set in a single pan for effortless holiday gift-giving.
This fudge has made its way into more Christmas tins and church bake sales than we can count, thanks to a foolproof method that skips finicky candy thermometers. It sets up rich and dense, with just enough toasted pecan crunch in every square.
Ingredients
- 3 cups semisweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 3 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pecans, toasted and chopped
Instructions
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1
Line the panLine an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
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2
Melt the baseCombine the chocolate chips, sweetened condensed milk, butter, and salt in a saucepan over low heat. Stir constantly for 6 to 8 minutes until completely smooth and melted.
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3
Add vanilla and pecansRemove from the heat and stir in the vanilla extract and most of the toasted pecans, reserving a small handful for topping.
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4
Pour and topPour the fudge into the prepared pan, spreading it evenly, and scatter the reserved pecans over the top, pressing them in gently.
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5
Chill until setRefrigerate for at least 2 hours, or until firm, before lifting out by the parchment overhang and cutting into squares.
Okra & Oak Tip
Stir the chocolate mixture constantly over low heat to keep it from scorching, which can leave the fudge grainy instead of smooth.
Storage
Store fudge in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to a month.
Frequently Asked Questions
Yes, though the fudge will turn out noticeably sweeter, so you may want to reduce any added sugar elsewhere in your menu.
It likely needs more chilling time; give it the full 2 hours, and check that your ratio of chocolate to condensed milk was accurate.
Nutrition
Per serving. Values are estimates.
148
Calories
2g
Protein
17g
Carbs
9g
Fat
