Pecan Crunch Fudge
Indulge in the rich, buttery decadence of Pecan Crunch Fudge—a perfect sweet treat that combines creamy chocolate fudge with the satisfying crunch of toasted pecans. This easy-to-make recipe features a heavenly blend of smooth semi-sweet chocolate, velvety marshmallow crème, and aromatic vanilla, all cooked to perfection with just the right amount of sweetness. Ready in just 25 minutes, this crowd-pleaser is perfect for any occasion, from holiday gatherings to everyday snacking. Sprinkled with a final flourish of pecans, each bite delivers a delightful contrast of textures and a nutty depth of flavor. Whether served at room temperature or chilled for extra firmness, this fudge is a guaranteed hit.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 0.5 cups Unsalted butter
- 0.75 cups Evaporated milk
- 2 cups Semi-sweet chocolate chips
- 7 oz Marshmallow crème
- 1 teaspoon Vanilla extract
- 1 cup Pecans, chopped
- 0.25 teaspoon Salt
- 1 as needed Nonstick cooking spray
Instructions
Prepare a 9x9-inch square baking dish by spraying it lightly with nonstick cooking spray and then lining it with parchment paper, leaving excess paper hanging over the edges for easy removal later.
In a medium saucepan over medium heat, combine the granulated sugar, unsalted butter, evaporated milk, and salt. Stir constantly until the mixture comes to a gentle boil.
Once boiling, let the mixture cook for about 4-5 minutes, stirring frequently, until it reaches a temperature of 234°F (soft-ball stage) on a candy thermometer.
Remove the saucepan from heat and stir in the chocolate chips, marshmallow crème, and vanilla extract. Continue to stir until the mixture is fully smooth and the chocolate is melted.
Fold in the chopped pecans, reserving a small handful for topping if desired.
Pour the fudge mixture into the prepared baking dish and spread it evenly with a spatula. Smooth the top and sprinkle the reserved pecans on top for garnish if using.
Let the fudge sit at room temperature for about 2 hours, or until fully set. For faster results, refrigerate the fudge for 1 hour.
Once set, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and slice into 16 squares or your desired portion size.
Store the fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 47.9 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 66 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
