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Ingredients
| granulated sugar: 2 cups |
| salted butter: 1/2 cup (cut into pieces) |
| instant coffee: 2 Tbl |
| salt: 1/8 tsp |
| evaporated milk: 1 5floz can |
| marshmallows: 12 marshmallows |
| semisweet chocolate chips (chips): 1 cup |
| pecans (chopped): 1 cup (toasted) |
| vanilla extract: 1 tsp |
Coffee-Pecan Fudge
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
1 serving(s)
Tags
- Combine first 6 ingredients in a 4 quart heavy saucepan.
- Cook over medium heat, stirring constantly, 10 to 15 minutes or until sugar dissolves and marshmallows melt.
- Bring to a boil.
- Cook, without stirring, until a candy thermometer registers 234 degrees which is the soft ball stage.
- Remove from heat.
- Stir in chocolate morsels until melted.
- Stir in pecans and vanilla.
- Spread immediately into 2 aluminum foil-lined, buttered 5 3/4" x 3 1/2" mini loafpans. I used 1 regular aluminum foil loaf pan for mine. (Lining the loafpans with aluminum foil and buttering them makes it easy to remove uncut fudge from the pans in one piece to slice it).
- Cool completely.
- Remove fudge from pans.
- Slice into 1/2" slabs.