Chocolate Pecan Fudge Recipes

5-MINUTE CHOCOLATE FUDGE

Steps:

• Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
• Add the extract and stir until smooth. Stir in 1 cup of pecans. Scoop into a parchment lined loaf pan. Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!

CHOCOLATE PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

5-MINUTE FUDGE

Steps:

• Combine sugar, milk, butter, salt and chocolate chips in a saucepan and heat until chocolate is melted.
• Remove from heat and stir in vanilla, nuts and marshmallows until melted; mix well. Pour into shallow 8-inch square pan to cool; cut into squares.
• Yields approximately 16 to 24 pieces, or about 2 1/2 pounds of candy.
• A Note From the Test Kitchen: If you're having trouble with your fudge setting up, try combining the sugar, milk, butter and salt first, boiling for 5 minutes while stirring, and then add the chocolate and stir until melted. Follow the directions as written from there.

PECAN FUDGE

Steps:

• In a large heavy saucepan, combine the first three ingredients. Cook and stir over low heat until sugar is dissolved. Bring to a full rolling boil. Boil and stir until a candy thermometer reads 234°, about 5 minutes. , Remove from the heat; stir in chocolate chips and caramels until melted. Stir in remaining ingredients until well blended. Pour into a greased 13-in. x 9-in. pan. Chill until firm. Cut into squares.

TRIPLE-CHOCOLATE PECAN FUDGE

Steps:

• Butter an 8-inch square baking dish, and set it aside.
• Combine all the chocolate and the half-and-half in a medium saucepan, and warm it over low heat, stirring until the chocolate is completely melted. Add the sugar, corn syrup, and salt, and cook to the soft-ball stage (236 degrees to 240 degrees), 15 to 20 minutes. Remove the pan from the heat.
• Add the butter and do not stir. Allow the fudge to sit, undisturbed, until it reaches 120 degrees. Then add the vanilla and the pecans, if using, and beat with a handheld electric mixer until the fudge loses its gloss and starts to thicken but is still warm enough to pour into the prepared baking dish. The fudge will look less like chocolate sauce and more like chocolate frosting.Spread it out evenly in the dish, and let it cool completely. Then cut it into 1-inch cubes.

RCC CHOCOLATE FUDGE-PECAN PIE

Steps:

• Place chocolate in a microwave-safe glass or ceramic bowl. Melt in the microwave in 15-second intervals, stirring after each heating, 1 to 3 minutes.
• Beat sugar and butter together in a bowl using an electric mixer until fluffy. Add the melted chocolate. Blend in eggs 1 at a time. Add pecans and vanilla extract. Pour mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, at least 24 hours.