Texas Fudge
Indulge in the decadence of Texas Fudge—a rich, chocolatey treat with a bold Southern twist! Crafted with just a few simple ingredients like sweetened condensed milk and semi-sweet chocolate chips, this no-bake fudge is perfectly enhanced with the warmth of ground cinnamon and a hint of cayenne pepper for a subtle kick. Crunchy pecans add texture, while a sprinkle of sea salt balances the sweetness with a touch of sophistication. Ready in mere minutes with minimal effort, this creamy fudge is cooled to perfection and sliced into bite-sized squares, making it ideal for holiday gatherings, dessert tables, or whenever your sweet tooth beckons. Whether served chilled or at room temperature, Texas Fudge combines classic comfort with robust flavors to delight your taste buds!
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Recipe Information
Ingredients
- 14 ounces sweetened condensed milk
- 3 cups semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper (optional)
- 1 cup pecans, chopped
- 0.25 teaspoon sea salt
Instructions
Line an 8x8-inch baking dish with parchment paper, allowing some paper to hang over the edges for easy removal later. Lightly grease the parchment paper with butter or non-stick spray.
In a medium-sized saucepan, combine the sweetened condensed milk, semi-sweet chocolate chips, and butter over low heat.
Stir the mixture constantly with a heatproof spatula or wooden spoon until the chocolate chips and butter are fully melted, and the mixture is smooth and glossy. This should take about 4-5 minutes.
Remove the saucepan from the heat and stir in the vanilla extract, ground cinnamon, and cayenne pepper (if using). Mix well to evenly incorporate the spices.
Fold in the chopped pecans, ensuring they are evenly distributed throughout the fudge mixture.
Pour the fudge mixture into the prepared baking dish, using a spatula to spread it evenly and smooth out the top.
Sprinkle the sea salt evenly over the surface of the fudge for a subtle salty contrast.
Allow the fudge to cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours, or until completely set.
Once set, use the overhanging parchment paper to lift the fudge out of the pan. Place it on a cutting board and cut into 16 squares or desired serving sizes.
Store the fudge in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage. Serve chilled or at room temperature, as preferred.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 59 mg | 3% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 31.3 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 116 mg | 2% | |
*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.
