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.

Christmas with Southern Living 2004,

Oxmoor House

May 2004
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