Coffee-Pecan Fudge

recipe
For gift giving, we poured this dark chocolate fudge into mini loafpans, then sliced each loaf and individually wrapped each rich, thick slice.

Yield:

1 1/3 pounds

Recipe from

Oxmoor House

Ingredients

2 cups sugar
1/2 cup butter, cut into pieces
2 tablespoons instant coffee granules
1/8 teaspoon salt
1 (5-ounce) can evaporated milk
12 large marshmallows
1 cup semisweet chocolate morsels
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

Preparation

Combine first 6 ingredients in a 4-quart heavy saucepan. Cook over medium heat, stirring constantly, 10 to 15 minutes or until sugar dissolves and marshmallows melt. Bring to a boil. Cook, without stirring, until a candy thermometer registers 234° (soft ball stage). Remove from heat.

Stir in chocolate morsels until melted. Stir in pecans and vanilla. Spread fudge immediately into 2 aluminum foil-lined, buttered 5 3/4" x 3 1/2" mini loafpans. Cool completely. Remove fudge from pans. Slice fudge into 1/2" slabs.

Note: Lining the loafpans with aluminum foil and buttering them makes it easy to remove uncut fudge from the pans in one piece to slice it.

Note:

Christmas with Southern Living 2004

May 2004
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