Chocolate Fudge with Pecans
Smoothe milk chocolate fudge with pecans (or walnuts). Perfect for beginning candy makers.
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 8x8 or 9x9 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.