Chocolate Fudge Covered Pecans Recipes

ONE BOWL CHOCOLATE FUDGE WITH PECANS

Steps:

• Line an 8-inch square dish with aluminum foil.
• Stir chocolate and sweetened condensed milk together in a microwave-safe bowl. Heat in microwave on High, stirring once or twice until chocolate is soft, 2 to 3 minutes.
• Stir pecans, vanilla, coffee granules, and sea salt through the chocolate mixture until smooth; spread into the prepared dish.
• Refrigerate until firm, about 2 hours. Cut into squares to serve.

CHOCOLATE PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

CHOCOLATE COVERED PECANS

Steps:

• Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated.
• Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.

5-MINUTE CHOCOLATE FUDGE

Steps:

• Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
• Add the extract and stir until smooth. Stir in 1 cup of pecans. Scoop into a parchment lined loaf pan. Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!

CHOCOLATE FUDGE-COVERED PECANS

Steps:

• 1. Lay out 3 cookie sheets and cover with waxed paper. Lay out 2 teaspoons.
• 2. Put all the chocolate chips in a large microwave-safe mixing bowl. Melt them in a microwave at 50% power, stirring every 20-30 seconds.
• 3. Put the melted chocolate into a large heavy pot.
• 4. In the same microwave-safe bowl, add the almond bark and melt it in the microwave at 50% power, stirring every 20-30 seconds. Add the melted almond bark to the heavy, large pot.
• 5. Add the sweetened condensed milk and all the marshmallow cream to the heavy pot.
• 6. Put the pot on the stove over low heat and stir with a silicone spatula until all the ingredients are combined and the result is a uniform color with no streaks.
• 7. Add the pecans and stir to combine until the nuts are evenly dispersed.
• 8. Remove pot from heat. Using the teaspoons, drop mounds of candy onto the waxed paper-covered pans. If candy is becoming too stiff to dip, set the pan over another pan with 1 inch of simmering water.
• 9. Let candy sit until firm--slide pans into refrigerator to set the candy quickly.
• 10. When candy can easily be removed from the waxed paper, store it in a large plastic container; separate layers with waxed paper. Cover and store in refrigerator.
• 11. Note: If you prefer to make a pan of fudge, you can add 1-2 cups chopped pecans instead of the whole nuts and pour the candy into a 9" x 13" buttered dish.

CHOCOLATE PECAN TOFFEE

Steps:

• Butter 15x10x1-inch jelly-roll pan.
• Combine sugar, butter, water and salt in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, 7-9 minutes, until mixture comes to a full boil.
• Continue cooking, stirring occasionally, 18-22 minutes, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand. Remove from heat; stir in vanilla.
• Pour mixture onto prepared pan; spread to desired thickness. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy; sprinkle with nuts.
• Cool completely; break into pieces.

GERMAN CHOCOLATE FUDGE

Steps:

• Line an 8x8 pan with parchment paper. Set aside.
• Put the semisweet and milk chocolate chips into a large microwave-safe bowl. Add the condensed milk and vanilla and microwave on high for 1 ½ minutes stopping to stir after every 30-second interval. Stir until the chocolate has completely melted.
• Pour the chocolate mixture into the prepared pan using a silicone spatula to spread it out evenly, it will be quite thick. Cover and chill in the refrigerator for at least 1 hour before adding the frosting.
• While the fudge is chilling, whisk together the heavy cream, egg yolks, and sugar in a medium-sized saucepan.
• Place the pan over medium heat and add the butter, stirring until it has melted.
• Continue cooking, stirring frequently, until the mixture is bubbly and has thickened, about 10 minutes.
• Remove the pan from the heat and stir in the pecans and coconut.
• Allow the frosting to cool for 20 minutes before spreading it over the chilled fudge.
• Return the frosted fudge to the refrigerator to chill for an additional hour before cutting into squares and serving.