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Roasted Pecan Fudge Recipe

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This recipe for Roasted Pecan Fudge, by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Clarisse Blair
Added: Thursday, October 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. pecan halves and salt

1 2/3 c. sugar
2/3 c. evaporated milk
2 T. butter
2 c. miniature marshmallows
1 1/2 c. semisweet chocolate morsels
2 tsp. vanilla

Directions:
Directions:
To roast pecans: Preheat oven to 450. Soak pecan halves in water to cover for 20 minutes. Drain well. Sprinkle 2 T. salt evenly over the bottom of a 15X10 inch jelly-roll pan. Arrange pecans in a single layer in pan; sprinkle evenly with 2 more T. salt. Place pecans in hot over, and turn off oven. Let stand in oven 1 hour and 30 minutes. Toss pecans in a strainer to remove excess salt. Coarsely chop pecans, and cool.

Fudge: Bring sugar, evaporated milk, and butter to a boil in a large heavy saucepan over medium heat: boil, stirring constantly until a candy thermometer registers 234 (about 7 minutes). Remove from heat; stir in marshmallows and chocolate morsels until smooth. Stir in roasted pecans and vanilla. Pour into a buttered 8-inch square pan, lined with buttered parchment paper (this makes it easy to lift out and cut nice, even squares),. Cool completely. Cut into 1 inch squares.

Number Of Servings:
Number Of Servings:
Makes 64 pieces
Preparation Time:
Preparation Time:
Prep: 15 min.; Soak: 20 min.; Stand 1 hr., 30 min
Personal Notes:
Personal Notes:
I am giving Southern Living all the credit for this one. It is the most fabulous fudge! Those salted pecans make all the difference. I put little batches in cellophane bags and tie with a pretty ribbon for whatever occasion I am gifting the fudge. The little bags of fudge make great place cards on a party table, too.

 

 

 

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