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Southern-Style Pecan Fudge

If you get a hankering for fudge, you can whip up this creamy, chocolatey confection in a jiffy. It cooks faster than traditional chocolate fudge.
  • 1 pound confectioners' sugar (3-3/4 cups)
  • 6 tablespoons butter
  • 1/2 cup cocoa
  • 1/4 cup milk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chopped pecans, toasted (see Note, below)
In a medium saucepan, heat sugar, butter, cocoa, milk, vanilla and salt over low heat, stirring until smooth and mixture begins to thicken. Stir in pecans. Spread mixture quickly in a buttered 9x5-inch loaf pan. Cool and cut into squares.

Makes 2 dozen pieces.

Recipe editor

Note: Cooking fudge takes some practice. If the fudge turns out dry and crumbly, you have cooked it too long. When pouring the cooked fudge into the pan, don't linger. Once it's removed from the heat, the candy hardens fast.

Lightly toasting the pecans will make a big flavor difference. Spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes, or until you begin to smell them.

Kitchen tools you'll need: Loaf Pan, Mixing Bowls, Saucepan
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