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Roasted Pecan Fudge Recipe

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This recipe for Roasted Pecan Fudge is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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 450º. 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 234º (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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