Chocolate Fudge-Covered Pecans
Ruth Ann Vokac
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- 18 oz
- good quality chocolate chips --semi sweet, milk, or dark (or any combination)
- 7 oz
- marshmallow cream (7-10 oz will be ok)
- 1 can(s)
- sweetened condensed milk
- 1/4 lb
- white almond bark
- 1 lb
- pecan halves
1Lay out 3 cookie sheets and cover with waxed paper.
Lay out 2 teaspoons.
2Put all the chocolate chips in a large microwave-safe mixing bowl. Melt them in a microwave at 50% power, stirring every 20-30 seconds.
3Put the melted chocolate into a large heavy pot.
4In 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.
5Add the sweetened condensed milk and all the marshmallow cream to the heavy pot.
6Put 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.
7Add the pecans and stir to combine until the nuts are evenly dispersed.
8Remove 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.
9Let candy sit until firm--slide pans into refrigerator to set the candy quickly.
10When 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.
11Note: 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.