Dark Chocolate Pecan Fudge

This recipe is adapted from my classic walnut fudge to yield an even richer and creamier variety. The dark chocolate and pecans make this fudge absolute decadent, without being any more difficult to whip up than a classic fudge recipe.

I highly recommend the use of a candy thermometer, to ensure your milk and sugar has reached the appropriate heat before combining with other ingredients. The only other tip I have is let it cool as long as you possibly can stand it before cutting the fudge, to ensure an even cut on the fudge pieces.

If you are anything like me and can’t be trusted to have this amount of delicious fudge lying around, the good news is that fudge is a great way to wish happy holidays to lucky loved ones.

Ingredients:

• 2 cups semi-sweet chocolate chips
• 7 ounces marshmallow cream
• 1 ½ teaspoon vanilla extract
• 5 ounces evaporated milk
• 1 ½ cups chopped pecans
• 2 ½ cups sugar
• ½ cup butter, cubed

1. Line a 9x9 baking pan with foil, allotting an excess of foil to hang over the edges of the pan. Spray lightly with cooking spray. Set aside.
2. Place chocolate chips, vanilla and marshmallow creme in a large heat-proof bowl.Meanwhile, in a saucepan, slightly warm the evaporated milk. Add sugar once the milk is warmed. Bring milk and sugar to full boil over medium heat, stir continuously.
3. Once the mixture is boiling, turn the mixture down to medium but maintain a rolling boil. Boil until the mixture reaches 234℉. This typically takes about 7 minutes, continue to stir throughout the duration of the boiling time.
4. Remove the mixture from heat and add the chopped butter. Stir just until the butter is melted.
5. Pour the mixture into the prepared bowl of marshmallow creme, vanilla, and chocolate chips. Do not scrape the sides of the saucepan when pouring the concoction into the bowl.
6. Stir vigorously until the chocolate is melted. Add the pecans, and continue to stir until the mixture is less glossy and all ingredients are fully combined.
7. Evenly distribute the fudge into the prepared foil lined pan and chill in the refrigerator for a minimum of two hours.
8. To remove the fudge from the pan, lift by the excess foil and place upside down on a cutting board. Cut fudge into even squares, about 1 inch thick.