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Chocolate Pecan Fudge


9 dozen


4 1/2 cups granulated sugar
1 (12 ounce) can evaporated milk
1 1/2 pounds semisweet baking chocolate, chopped
18 marshmallows
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon salt


Line a 13" x 9" baking pan with aluminum foil, extending foil at least 2" over ends of the pan and set aside. Use cautionary measures when working with hot syrup.

In a heavy saucepan, combine sugar and evaporated milk. Cook over medium-high heat, stirring occasionally, until mixture comes to a full rolling boil. Continue boiling for 5 minutes, stirring constantly.

Remove from heat. Stir in chocolate, marshmallows, pecans, vanilla and salt. Stir until melted and smooth. Spread into prepared baking pan. Cool at room temperature. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into 1" squares.

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