Triple Chocolate Pecan Fudge Recipes

TRIPLE-CHOCOLATE PECAN FUDGE

Steps:

• Butter an 8-inch square baking dish, and set it aside.
• Combine all the chocolate and the half-and-half in a medium saucepan, and warm it over low heat, stirring until the chocolate is completely melted. Add the sugar, corn syrup, and salt, and cook to the soft-ball stage (236 degrees to 240 degrees), 15 to 20 minutes. Remove the pan from the heat.
• Add the butter and do not stir. Allow the fudge to sit, undisturbed, until it reaches 120 degrees. Then add the vanilla and the pecans, if using, and beat with a handheld electric mixer until the fudge loses its gloss and starts to thicken but is still warm enough to pour into the prepared baking dish. The fudge will look less like chocolate sauce and more like chocolate frosting.Spread it out evenly in the dish, and let it cool completely. Then cut it into 1-inch cubes.

TRIPLE CHOCOLATE PECAN FUDGE BROWNIES

Steps:

• Preheat your oven to 325 degrees and get a 9″ square baking pan.
• Line the baking pan with parchment or aluminum foil with an overhang on opposite sides so you can lift out the brownies from the pan.
• Combine the butter, sugar, cocoa and salt in a heatproof bowl and place it over a small sauce pot with simmering water, to create a double boiler.
• Stir until the butter is melted and the mixture is smooth.
• Remove the bowl from the heat and allow to cool just a little bit.
• Add the vanilla and stir with a wooden spoon.
• Add the eggs one at a time, stirring vigorously after each one (I'm not too sure just how vigorously you can stir the chocolate with a wooden spoon but give it a go).
• When the batter looks thick, shiny and well blended add the flour and stir until you can no longer see it, and then beat it vigorously for 40 strokes with your wooden spoon.
• Add the nuts and chocolate chips and spread evenly in your baking pan.
• Bake for 20-25 minutes or until a toothpick comes out slightly moist with batter.
• Let cool completely on a wire rack.
• After they have cooled lift the brownies out of the pan and gently remove the foil or parchment from the sides of the brownies.
• Cut the brownies into squares and enjoy!!

GLUTEN-FREE FUDGY PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
• Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
• Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.

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.

TRIPLE CHOCOLATE FUDGE

Steps:

• Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.