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Fast Chocolate Pecan Fudge

(17 Votes)
YIELDS
about 5 dozen
COOK TIME
10 Min

There's just something about fairs that makes us feel like kids again, and this creamy Fast Chocolate Pecan Fudge recipe will certainly take you back to your childhood!

What You'll Need:
  • 2/3 cup evaporated milk
  • 1 2/3 cups sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups miniature marshmallows or 16 large marshmallows, cut into quarters
  • 1 1/2 cups (9 ounces) semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
What To Do:
  1. Line an 8-inch-square baking dish with aluminum foil, then coat with cooking spray.
     
  2. In a medium saucepan over medium heat, bring milk, sugar, and salt to a boil. Continue boiling 5 minutes, stirring constantly. Remove from heat and add marshmallows, chocolate chips, vanilla, and nuts. Stir 1 to 2 minutes, or until marshmallows and chocolate are melted and mixture is creamy.
     
  3. Pour mixture into  baking dish and let cool, then cut into 1-inch squares.
Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made this fudge today and it tastes good. However, it is very crumbly. I am wondering if butter was accidentally left out. I won't use this recipe again.

Gosh Darn...I've made this twice and followed the recipe to a T. Both times it solidified before I could get it out of the pan. On to another recipe. Happy cooking everyone !!!

We adjusted the instructions to line the the baking dish first that way when the mixture is ready to be poured into the pan, it isn't sitting and getting hard while you line the pan. Give it another shot and let us know how it turns out.

It looked so good, I want to make some.

Me and my momaw made it for dezert and I loved it yummy

none

bellerophon You are SOOO right. I remember those days of the old concrete fudge I used to call mine or the eat with a spoon. My mom and gma could make it the right way. Not me. I tried only the soft ballstage and what a mess. I haven't even attemped fudge in 5o years nearly I'd say. Now I think that I am going to try this marsh. one. My mom used to use the marshmellow jar one too, I think. I will make an attempt and see. I'd like less sugar and dark chocolate too, if I could after I attempt the way they have I may try it. ha Your comments were just so true.

Just made this fudge with a "personal addition"... I like DARK chocolate, so I added about 1/4 cup of DARK cocoa powder in with the sugar & milk. It tastes great and I will make it again.

Like to know if i could use less sugar then want it call for?

Since we have not tried this recipe with less sugar in the Test Kitchen, we could not guarantee the results. If you are looking for lower-sugar recipes, we have a new website, which is www.everydaydiabeticrecipes.com. We do have dessert recipes there, so take a look and maybe you will find a fudge recipe better suited for you. Thank you!

ummm i know its so good! gonna make it now! bet it don't last long here!

I make this every Christmas for my grown kids. If I don't they get mad at me. I have made it for many, many years. It is the best recipe yet. Alice

I remember this recipe, too, and it was delcious. But, I do like the old fashioned fudge that my Mother use to make when we were all home. It didn't have marshmallows in it. Does anyone have that recipe? My Mother can't find that recipe now. Thanks!

Quick fudge is good and easy. Still nothing beats old fashioned homemade cooked fudge. I do add a heaping tablespoon of marshmallow crme to my cooked fudge to discourage it from being "grainy". The secret of cooked fudge lies in the testing. A cooking thermometer is the key until you develop that skill. The fudge man at fairs of old didn't use the marshmallow fudge recipe.

Could you share your recipe? Would love to have a good old fashioned fudge recipe :>)

Old-fashioned cooked fudge can be a study in frustration without a candy thermometer, or a wealth of experience. The stuff is very sensitive to temperature, and also to the way it is stirred (or not). My sainted mother never owned a candy thermometer, but always used the soft-ball-in-a-cup-of-ice-water technique, and I recall times when we had to eat her fudge with a spoon (!), and other times when we practically needed a jack-hammer to cut the stuff! Then there's all that beating after the cooking is done, and the possibility of terminal graininess. Marshmallow fudge every time, for this boy!

This brings back great childhood memories :-)

used to make this for my kids back in the 60's

seems quick n easy, just what i was looking for, cant wait to try!!!

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