Chocolate Fudge with Pecans
Many people have a specialty when it comes to cooking. Some are bread-makers, cookie-queens, or grill-masters. My mom is a candy maker. I was lucky enough to spend some time with her over the holidays where she taught me how to make some of my favorite sweets. (More recipes will be incoming!)
A note for some beginning and seasoned candy makers out there – This is not a recipe that includes strict temperatures to meet, or any advanced candy making techniques. My mom was one to make candies by knowing ‘when it felt right’ and I will do my best to convey that into these instructions.
An important note! You will be at the stove stirring for pretty much the entire recipe, so make sure you have all of your ingredients measured out in advance! You want to just be able to dump them in the pot and keep stirring!
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Chocolate Fudge with Pecans
Ingredients
- 2 cups mini marshmallows
- 1½ cup granulated sugar
- 1½ cups semi-sweet chocolate chips
- ⅔ cup evaporated milk 5 oz can
- 2 Tbsp butter
- 1 tsp vanilla
- ½ cup chopped pecans
Instructions
- Start off by measuring out all of your ingredients and having them ready to go. Prepare an 8×8 or 9×9 baking pan by lining it with aluminum foil. Try to make the foil as smooth as possible as it will be the smooth surface of the fudge once complete.
- Melt the butter in a medium saucepan. Once it's about halfway melted add the sugar and evaporated milk.
- Bring the mixture to a full boil, stirring continuously. Make sure to gently scrape the bottom of the entire pan while stirring to prevent any burnt spots.
- Once boiling, reduce heat and simmer for 6-7 minutes (set a timer, this is the method we have always used and it's quite consistent) stirring continuously.
- Add the marshmallows, chocolate chips, and vanilla. Stir until all is incorporated and melted. (It will get quite thick and hard to stir)
- Add pecans (or walnuts if preferred).
- Pour into foiled pan and cool for at least 2 hours (longer is preferred) to allow them to set. Once cooled, cut into 1 inch squares and enjoy. °
Notes
- We would always make candy in the winter, when we had room in the garage or porch to lay out trays of candies to set at about 50 degrees, however even setting them on a room temperature countertop is fine. It may take longer to set in warmer climates.
- If you wish to save fudge for later, they freeze remarkably well! We usually add 12 or so squares to a zip-lock bag and freeze for later enjoyment.