Best Homemade Chocolate Pecan Fudge Recipe

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This Homemade Chocolate Pecan Fudge is a one-of-a-kind chocolate fudge recipe, I’ve honestly never seen one like it. Not only is it different, but it is also the best chocolate fudge you will ever eat. Only high-quality ingredients such as 5 chocolate bars, chocolate chips, marshmallow cream, condensed evaporated milk, butter, sugar, Madagascar vanilla, and big chunks of buttery pecans are used in this recipe.

This recipe makes about 5 pounds of delicious, velvety decadent fudge which makes it perfect to share with friends and family. Everyone loves homemade rich chocolate fudge during the holiday season so put this one at the top of your baking list!

Why You’ll Love This Homemade Chocolate Pecan Fudge

• Flavor and Texture: There is nothing better than a big piece of rich, creamy homemade chocolate fudge. It’s one of those love foods that you never forget. The way a big piece of creamy, velvety, delicious chocolate fudge tastes and feels is a delightful pleasure everyone needs to experience often.
• Family Traditions: Making fudge with my mom is one of my favorite childhood memories and is a family tradition that I’ve passed down to my kids. I take great pride in passing this legacy down to my next generation. 
• Fudge Gifts: Giving a box of this delicious fudge is one of the best ways to tell friends and family how special they are.

What You’ll Need to Make the Best Homemade Fudge

• Lots of high-quality chocolate: Semi-sweet chocolate baking bars, semi-sweet chocolate chips, and 1 giant chocolate bar with almonds, or without almonds.
• Evaporated Condensed Milk: this adds the velvet touch.
• Premium Real Butter: real sweet butter, salted or unsalted enhances the chocolate flavor and smooth texture. Everything is better with butter!
• Pure Vanilla Extract: High-quality pure vanilla. I use pure Madagascar vanilla. It’s an intense but subtle flavor boost.
• Pecans: Buttery, fresh pecan chunks adds crunch and a savory, nutty flavor that pairs perfectly with the sweet creamy chocolate. 
• Marshmallow Cream: A delicious layer of creamy sweetness swirled in is the “icing on the cake” as they say. 
• Pure cane sugar: lots of it!

Main Ingredients

• 4.5 cups sugar
• 1 stick butter
• 12 oz condensed evaporated milk
• 1 tsp salt
• 4 semi-sweet premium chocolate baking bars, I use Baker’s Semi-Sweet Chocolate Baking bars
• 1 large Hershey’s Giant chocolate bar with or without almonds, 6.8 oz.
• 12 oz semi-sweet chocolate chips
• 21 oz marshmallow cream
• 1 tbsp Madagascar Vanilla, any kind of premium vanilla
• 4 cups pecans, whole halves, rough chopped

How To Make the Best Homemade Chocolate Pecan Fudge 

This is an easy fudge recipe, but you have to have everything chopped and measured, chocolate broken up, chocolate morsels opened, and marshmallow cream ready to go.

• Step 1: Spray a large baking sheet, 13″ x 18″, with cooking spray and line it with parchment paper. 
• Step 2: Chop the pecans into chunky pieces with a large knife on a wood cutting board.
• Step 3: Break the chocolate bars into small pieces. Open the marshmallow cream.

• Step 4: Combine sugar, condensed milk, butter, and salt in a large Dutch oven or heavy saucepan over medium heat. Stir frequently while heating.
• Step 5: Bring the sugar mixture to a medium rolling boil and boil for 10-12 minutes. Start timing when the mixture is at a constant low rolling boil. Stir frequently to prevent burning. Note: No candy thermometer is necessary!

• Step 6: Turn off the heat and stir in the vanilla. Add the 4 semi-sweet chocolate bars, and stir. Add the chocolate chips, and stir. Lastly, add the giant chocolate bar. Stir to combine. Note: A stir in this recipe is about 5 big circle stirs each time until it starts cooling off. You have to work fast!

• Step 7: Add the marshmallow cream. Stir fast with a large kitchen spoon, scooping and folding in from the bottom. It will start getting thick and somewhat hard to stir. It’s done when marshmallow cream is well incorporated.

• Step 8: Fold in the chopped pecans. Stir until well combined.

• Step 9: Pour and scoop the creamy chocolate fudge onto the lined large baking sheet.

• Step 10: Smooth out, leaving some swirls. Let sit at room temperature until firm, about 6 hours, or in the refrigerator until firm. Cover with a large kitchen towel. 
• Step 11: Lift the creamy fudge out of the pan and cut in squares into desired-sized pieces. 

Best Fudge Tips

You have to have everything chopped and measured, chocolate broken up, chocolate morsels opened, and marshmallow cream ready to go. Prepare the large baking sheet before you start the fudge.

Don’t cut the fudge until it sets for at least 6 hours.

This recipe is the king of all chocolate fudge recipes and should be served on a beautiful dish or wrapped up in a special gift box!

How To Store 

Store in a large airtight container or several smaller ones. Separate each layer with parchment paper or wax paper. 

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Decadent Chocolate Pecan Fudge

Elise Austin

This Homemade Chocolate Pecan Fudge is a one-of-a-kind chocolate fudge recipe is the best chocolate fudge you will ever eat. Only high-quality ingredients will do for this special recipe.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 50

Calories 251 kcal

Ingredients

  

1x2x3x

• 4.5 cups sugar
• 1 stick butter
• 12 oz condensed evaporated milk
• 1 tsp salt
• 4 bars semi sweet premium chocolate baking bars Baker's Semi-Sweet Chocolate Baking
• 1 large Hershey's giant chocolate bar, 6.8 oz with or with out almonds
• 12 oz semi-sweet chocolate chips
• 21 oz marshmellow cream
• 1 tbsp premium vanilla Madagascar Vanilla, 
• 4 cups pecans, whole halves

Instructions

 

• Spray a large baking sheet, 13" x 18", with cooking spray and then line it with parchment paper. 
• Chop the pecans into chunky pieces with a large knife on a wood cutting board.
  4 cups pecans, whole halves
• Break up the chocolate bars into small pieces. Open the marshmellow cream.
• Combine sugar, condensed milk, butter, and salt in a large dutch oven or heavy sauce pan over a medium high heat. Stir frequenlty will heating.
  4.5 cups sugar, 1 stick butter, 12 oz condensed evaporated milk, 1 tsp salt
• Bring to a medium rolling boil and boil for 10-12 minutes. Start timing when the mixture is at a constant low rolling boil. Stir frequently to prevent buring.
• Turn off the heat and stir in the vanilla.
  1 tbsp premium vanilla
• Add the 4 semi-sweet chocolate bars, stir. Add the chocolate chips, stir. Lastly, add the giant chocolate bar. Stir to combine. Note: A stir in this recipe is about 5 big circle stirs each time until it starts cooling off. You have to work fast!
  4 bars semi sweet premium chocolate baking bars, 1 large Hershey's giant chocolate bar, 6.8 oz, 12 oz semi-sweet chocolate chips
• Add the marshmallow cream. Stir until well incorporated.
  21 oz marshmellow cream
• Add chopped pecans. Stir until well combined.
  4 cups pecans, whole halves
• Pour and scoop in the lined baking sheet.
• Smooth out, leaving some swirls. Let sit at room temperature until firm, about 6 hours or in the refrigerator until firm. Cover with a large kitchen towel. 
• Lift the creamy fudge out of the pan and cut in squares to desired sized pieces. 

Notes

Best Fudge Tips

Have to have everything chopped and measured, chocolate broken up, chocolate morsels opened, and marshmallow fluff ready to go. Prepare the large baking sheet before you start the fudge.

Don’t cut the fudge until its set for at least 6 hours.

This recipe is the king of all chocolate fudge recipes and should be served on a beautiful dish or wrapped up in a special gift box!

Nutrition

Calories: 251kcalCarbohydrates: 33gProtein: 2gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 62mgPotassium: 39mgFiber: 1gSugar: 20gVitamin A: 60IUCalcium: 5mgIron: 0.4mg

Keyword Christmas treats, fudge, holiday sweets

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