Chocolate Fudge-Covered Pecans
Ruth Ann Vokac
18 ozgood quality chocolate chips --semi sweet, milk, or dark (or any combination)
7 ozmarshmallow cream (7-10 oz will be ok)
1 can(s)sweetened condensed milk
1/4 lbwhite almond bark
1 lbpecan halves
How to Make Chocolate Fudge-Covered Pecans
- 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.