Pecan Fudge Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4½ c. sugar
1/2 c. unsalted butter
1 13oz can evaporated milk
3 4oz bars cooking chocolate (I like Bakers German or Ghiradelli 60% cacao)
1 12oz bag semisweet choc chips
1 7oz jar marshmellow cream
1 tsp salt
2 tsp vanilla
3 c. coarsely chopped pecans (can toast them before chopping/I chop in food processor)
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Directions: |
Directions:Line 9x13 glass pan with waxed paper leaving enough paper hanging over to fold down and cover entire dish. Spray waxed paper with nonstick spray. Combine sugar, butter & milk in 2qt heavy saucepan and bring to simmer over medium heat. At first sign of bubble, simmer 5 minutes, stirring constantly. Remove from heat and add all ingredients except 1 cup nuts. Spread into pan. Sprinkle with remaining nuts, pressing lightly into surface. Chill until firm and remove from pan. Store in 2 halves in ziplock bags in fridge. Cut into inch squares and place individual squares in Christmas mini muffin paper cups.
I like to make a pan in early December and cut squares as needed to take to holiday parties. It keeps in fridge for couple weeks. |
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Number Of
Servings: |
Number Of
Servings:Approx 128 1-inch squares |
Personal
Notes: |
Personal
Notes: Borrowed from Melissa Foreman who borrowed this recipe from Bon Appetit Magazine, November 1980 issue.
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