Best 8 Chocolate Pecan Fudge Recipes

CHOCOLATE PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

DELICIOUS CHOCOLATE FUDGE PECAN PIE

Steps:

• Melt butter and blend in cocoa.
• Mix cocoa mixture with sugar.
• Add eggs and mix well.
• Add milk and mix.
• Add vanilla and mix.
• Add pecans and mix.
• Pour into unbaked pie shells (2).
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 350 degrees and bake for 20 minutes or until set.
• Pie will puff when done.
• Do not overbake or pie will be dry.
• Take pie out of oven when pie is still shaking in center.
• Let cool off completely then store in refrigerator.

CHOCOLATE-PECAN FUDGE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter and chocolate in a saucepan over low heat, 3 to 5 minutes. Stir in condensed milk and water. Pour in eggs slowly, stirring constantly. Cook and stir until well combined, 3 to 5 minutes. Remove from heat. Stir in pecans, vanilla extract, and salt. Pour into the crust.
• Bake in the preheated oven until center is set, 40 to 45 minutes. Chill for 3 hours.

MACKINAC ISLAND CHOCOLATE BUTTER PECAN FUDGE

Steps:

• Combine sugar, butter and milk in a heavy 2 1/2 quart saucepan;.
• bring to full rolling boil, stirring constantly.
• Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
• Remove from heat;.
• stir in chips until melted.
• Add marshmallow creme, nuts and vanilla;.
• beat until well blended.
• Pour into greased 9 inch x 13 inch pan.
• Cool at room temperature,.
• cut into squares.

CHOCOLATE FUDGE PECAN PIE

Steps:

• Preheat oven to 350 degrees. Meanwhile, combine cornstarch and water in a small bowl.
• In saucepan, melt chocolate and condensed milk over low heat, stirring occasionally. Add the cornstarch mixture, then the eggs, butter, and salt. Stir until well-combined and smooth.
• Remove from the heat and add pecans. Mix well and pour into crust.
• Bake for approximately 30-35 minutes, until a knife inserted into the center of the pie comes out clean. Cool on a rack, then cover and refrigerate for a minimum of 2 hours.

EASY PECAN GERMAN CHOCOLATE FUDGE

Steps:

• Butter a 9 x 13 inch baking pan.
• Place in a large bowl the nuts, both chocolates, vanilla, and marshmallow creme.
• Place in a saucepot on medium heat the butter, sugar.evaporated milkand salt.
• Bring to a boil, when it is at a full rolling boil, boil for exactly 6 minutes from this point.
• Remove and pour over items in bowl, stir with a wooden spoon until all chocolate is melted and incorporated smoothly and evenly.
• Pour into prepared pan.
• Let set for three hours then cut into bite size pieces.
• Refrigerate.

WHITE CHOCOLATE, COCONUT, PECAN FUDGE

Steps:

• 1. Gather ingredients
• 2. In a med bowl; gradually add sugar to cream cheese mixing well after each addition.
• 3. Melt the white chocolate; I use microwave safe bowl, and start with 1 minute, if not melted, do another 15 to 30 seconds...stir till smooth and all is melted.
• 4. Add the chocolate and the remaining ingredients, mix till smooth.
• 5. Pour into a greased 8 inch pan; spread and chill at least an hour. This sort of fudge is better left refrigerated, when not eating.

TRIPLE-CHOCOLATE PECAN FUDGE

Steps:

• Butter an 8-inch square baking dish, and set it aside.
• Combine all the chocolate and the half-and-half in a medium saucepan, and warm it over low heat, stirring until the chocolate is completely melted. Add the sugar, corn syrup, and salt, and cook to the soft-ball stage (236 degrees to 240 degrees), 15 to 20 minutes. Remove the pan from the heat.
• Add the butter and do not stir. Allow the fudge to sit, undisturbed, until it reaches 120 degrees. Then add the vanilla and the pecans, if using, and beat with a handheld electric mixer until the fudge loses its gloss and starts to thicken but is still warm enough to pour into the prepared baking dish. The fudge will look less like chocolate sauce and more like chocolate frosting.Spread it out evenly in the dish, and let it cool completely. Then cut it into 1-inch cubes.