Coffee-Pecan Fudge

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

More From Oxmoor House


  • 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


  1. 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.
  2. 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.
  3. 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.
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