1/1 Photo of Chocolate Butter Fudge
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- 1If your pecans aren't toasted, you'll want to do that first - you can do that by throwing them in a skillet with a couple tbsp butter (this is in addition to the butter needed for the fudge) and sprinkling them with brown sugar - cook them over medium heat until brown. Allow them to cool on wax paper while you make the fudge.
- 2Please note: if you decide not to include the pecans, consider doubling the recipe - if you don't, the fudge will only be a little over 1/2" deep.
- 3Grease an 8x8 pan.
- 4In large pot, put butter, cream, sugar, salt, and ground chocolate and over medium heat stirring frequently until boiling lightly.
- 5Reduce heat slightly - just enough to keep a low boil - and continue boiling for 5 minutes stirring constantly.
- 6After 5 minutes, remove from heat and stir in vanilla then powdered sugar (a little at a time).
- 7Beat until smooth (if you didn't sift your sugar - it won't go completely smooth, but will still taste great).
- 8Add pecans and pour into 8x8 pan.
- 9Cool for 30 min or until set (put it in the fridge for faster setting.
- 10Slice and enjoy :).
- 11A fun modification to the recipe is to prepare it without the pecans, allow it to set until soft, then roll into one inch balls, put them in the freezer until hard (about 30 min), and then roll them in melted white, milk or dark chocolate chips. Then allow them to set (the fridge can speed that up). The white chocolate set the best. See the picture above.
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Nutritional Facts for Chocolate Butter Fudge
Serving Size: 1 (24 g)
Servings Per Recipe: 25
- Amount Per Serving
- % Daily Value
- Calories 89.0
- Calories from Fat 40
- Total Fat 4.5 g
- Saturated Fat 2.8 g
- Cholesterol 13.8 mg
- Sodium 34.8 mg
- Total Carbohydrate 12.4 g
- Dietary Fiber 0.0 g
- Sugars 12.1 g
- Protein 0.1 g
The following items or measurements are not included: