Chocolate Fudge-Covered Pecans
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good quality chocolate chips --semi sweet, milk, or dark (or any combination)
marshmallow cream (7-10 oz will be ok)
sweetened condensed milk
Lay out 3 cookie sheets and cover with waxed paper.
Lay out 2 teaspoons.
Put all the chocolate chips in a large microwave-safe mixing bowl. Melt them in a microwave at 50% power, stirring every 20-30 seconds.
Put the melted chocolate into a large heavy pot.
In the same microwave-safe bowl, add the almond bark and melt it in the microwave at 50% power, stirring every 20-30 seconds. Add the melted almond bark to the heavy, large pot.
Add the sweetened condensed milk and all the marshmallow cream to the heavy pot.
Put the pot on the stove over low heat and stir with a silicone spatula until all the ingredients are combined and the result is a uniform color with no streaks.
Add the pecans and stir to combine until the nuts are evenly dispersed.
Remove pot from heat. Using the teaspoons, drop mounds of candy onto the waxed paper-covered pans. If candy is becoming too stiff to dip, set the pan over another pan with 1 inch of simmering water.
Let candy sit until firm--slide pans into refrigerator to set the candy quickly.
When candy can easily be removed from the waxed paper, store it in a large plastic container; separate layers with waxed paper. Cover and store in refrigerator.
Note: If you prefer to make a pan of fudge, you can add 1-2 cups chopped pecans instead of the whole nuts and pour the candy into a 9" x 13" buttered dish.
Last Updated: Mon, Dec 21, 2015