This creamy, decadent Easy Chocolate Pecan Fudge is an old fashioned favorite! It can be made in a matter of minutes and makes a batch big enough to treat a crowd!
If you have a sweet tooth and you love anything chocolate, then you’ll definitely love this easy and oh-so chocolatey fudge candy.
Christmas is just around the corner and I love baking and giving away special treats to friends, family, and neighbors.
Homemade treats make the BEST gifts! If you’re the kind of person who loves baking too, then I suggest adding this fudge to your baking list this year.
It’s easy, it’s quick, and like I mentioned before it makes a whole pan full! So, you have more than enough to gift away. Just make sure and save a few pieces for yourself.
Want another delicious fudge idea? Be sure to check out our Creamy Candy Cane Fudge. It’s a cool and creamy minty treat that’s perfect for the holiday season!
Can This Fudge Be Frozen?
Absolutely! In fact, we love eating it straight from the freezer. It makes for a great lil’ sweet frozen treat!
To freeze fudge, place in a gallon sized ziplock freezer bag and make sure all the air is out. Lay bag flat so pieces don’t freeze together. It will stay good for up to three months this way.
Alternatively, it will last for one week in an airtight container left in room temperature. Or, if you choose to refrigerate it, that’s fine too.
Tips for Making Easy Chocolate Pecan Fudge
- Make sure you have all of your ingredients out and measured. This way you can work quickly and the fudge won’t burn.
- You can either use the chocolate chips like the recipe calls for or you can choose to use baking chocolate. Just chop it up and make sure it adds up to 2 cups.
- The unsweetened cocoa powder adds a little more of a richer chocolate flavor to this recipe. If you choose not to add it in, that’s fine, the recipe will still turn out great!
- If you don’t have pecans on hand or don’t like them, try subbing in another nut like walnuts or even slivered almonds.
- You don’t need a candy thermometer to make this fudge recipe. However, If you do have one feel free to use it. Just make sure the candy thermometer temperature reaches “soft ball” stage, which would be around 235°-240° F.
Ingredients
Method
- Combine butter, sugar, and evaporated milk in a heavy bottomed saucepan.
- Bring to a full rolling boil over medium heat. Stir continuously.
- Continue boiling for 4 minutes on medium heat. Make sure and stir constantly so mixture doesn't burn!
- Remove from heat. Gradually stir in cocoa powder and chocolate chips until melted and smooth. Add in the marshmallow creme, vanilla extract, and chopped nuts and mix very well until fully combined.
- Immediately pour into a greased 9×13" baking pan. Cool at room temperature before cutting into squares. Enjoy!
Nutrition
Tried this recipe?
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Happy holidays & happy eating!
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Danger!! This fudge was so good I couldn’t stop eating it! It is so smooth and creamy–not grainy at all and the pecans take it over the edge. Yum!!!🙂👍❤
So glad to hear you like this fudge recipe! I love that it’s not only easy to make but makes a ton so I can gift away to friends and family around the holidays!