Salted Dark Chocolate Pecan Fudge

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Salted Dark Chocolate Pecan Fudge by twocarolines

Fudge is such a staple of my family’s Christmas tradition, for weeks around this time of year my Mom kept a 9×13 on the back porch (where it would stay cool, but not dry out like it would in the fridge) and the intention was to make pretty plates of it for friends and neighbors, but my brothers and I were always sneaking pieces so, to everyones delight, she would end up having to make it a number of times.  Momma May makes the most incredible, rich dark chocolate nutty fudge EVER!  This is not the stuff on the back of your marshmallow cream label, it’s a unique and spectacular fudge experience for sure.  I think the secret is the unsweetened chocolate, that’s what gives is such insane chocolate flavor.  I traded out walnuts for pecans because I’ve been on a pecan binge lately and I added flake salt to the top.  I’m not going to lie, I am deep deep in love with the way it turned out.

 

Ingredients:

4 1/2 cups sugar

1 can (12 ounces) evaporated milk

1/3 pound of butter (ends up being about 1 stick and 2-3 tablespoons)

2 cups chocolate chips

6 ounces unsweetened chocolate – chopped (I used 7 but who’s counting)

1 container (7 ounce)  marshmallow cream

1 teaspoon vanilla

2 cups pecans coarsely chopped

flake salt

 

  1. Have all your ingredients ready – this is a must for candy making as things happened fast and are often timed so finding and measuring is not something you’ll have time for as you go.  Grease a 9×13 baking dish (I use pyrex) with cooking spray or butter.
  2. In a large saucepan (with a heavy bottom – or at least a good thick one) mix sugar, milk, and butter.  Bring to a boil stirring constantly with a wooden spoon or heatproof spatula.  As soon as it boils start a timer for 5 minutes and stir while it’s boiling for the full 5 minutes.
  3. Take off the heat and add unsweetened chocolate and chocolate chips, then marshmallow cream and once there are no more white streaks vanilla and nuts stirring the entire time.
  4. Pour into your greased 9×13 and sprinkle with flake salt then let cool.  Don’t slice until cooled down, but if you wait too long slicing is a little trickier to do cleanly.  I slice after about an hour of cooling for clean small squares.  I recommend keeping your servings small because it’s crazy mad rich.  Do not keep in the fridge or it will dry out your fudge.

 

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