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Total Time
55mins
Prep 20 mins
Cook 35 mins

This is my family's favorite. A must for our holiday celebrations.

Ingredients Nutrition

Directions

  1. Combine first 3 ingredients in a large mixing bowl; set aside.
  2. Combine sugar and evaporated milk in a buttered Dutch oven.
  3. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234 degrees; pour over chocolate morsels mixture.
  4. Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss.
  5. Stir in vanilla and pecans.
  6. Spread into a buttered 15x10 inch jellyroll pan.
  7. Cover and chill until firm.
  8. Cut into squares and store in an airtight container at room temperature.
Most Helpful

5 5

10/23/08: OMG!! Amazing!! This rivals any fudge I've ever tasted & is definitely the best fudge I've ever made!! Because I wasn't confident I could do this, I made half a batch & poured into an 8" square pan. But, I had no problems at all with this recipe!! The fudge is so rich & smooth & creamy & perfect. So perfect in fact, that I entered it in the local County Fair & won first place!! (pretty good for a first attempt at a recipe!!) Now my mind is swirling with thoughts of changing the chocolate chips to peanut butter chips or white chocolate or... 10/10/09: I changed the chocolate chips to peanut butter chips and the pecans to peanuts - awesome! The texture is not quite as smooth as it is when using the chocolate chips but still very creamy, soft & delicious. This year I entered this version in the county fair in the "any other variety" fudge & won first place!!

5 5

I made 4 batches of this fudge last christmas to pair with my secret family recipe peanut butter fudge. Everyone loved it. This is the best chocolate fudge I have ever had. Thank you so much!!

5 5

If anyone says this isn't top of the heap fudge, then they did something wrong, or they hate chocolate, sugar and life. Really exceptional texture, much like the "See's Fudge" recipes except that it is firm at room temp. I used heavy cream in place of the evaporated milk, 1.5 cups with no problem. I also used baker's sugar, the ultra fine grained type. I toasted the nuts with some butter in a saute pan, used walnuts, as that was the choice available in the pantry. I used a 13x9 pan, lined with buttered foil, again it was what was available at the time. That produces a really nice thickness. I think maybe next time I will use double chocolate chips by Ghiradelli or Nestle Chocolatier 62% to make this a darker chocolate confection. I can't speak for making it with the evaporated milk, but the cream version yields an ultra creamy milk chocolate flavor. This is fabulous, not grainy, smooth as silk and not hard to the bite. You know, with the results, you would swear this was one of the tough ones that is fussy and particular about methods, not this one, so easy. Using the KitchenAid made this such a breeze, too. Anyway, forget about debating whether you should make this or another recipe, this one is IT. Thank you, NurseDi!