Roasted Pecan Fudge – a delicious recipe with pecan halves, salt, sugar, milk, butter, marshmallows. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450u00b0. Soak pecan halves in water to cover 20 minutes; drain well. Sprinkle 2 Tbsp. salt evenly over the bottom of a 15- x 10-inch jelly-roll pan. Arrange pecans in a single layer in pan; sprinkle evenly with 2 more Tbsp. salt. Place pecans in hot oven, and turn off oven. Let stand in oven 1 hour and 30 minutes. Toss pecans in a strainer to remove excess salt. Coarsely chop pecans, and cool.
2
Bring sugar, evaporated milk, and butter to a boil in a large heavy saucepan over medium heat; boil, stirring constantly, until a candy thermometer registers 234u00b0 (about 7 minutes).
3
Remove from heat; stir in marshmallows and chocolate morsels until smooth. Stir in 2 tsp. vanilla and chopped pecans.
4
Pour into a buttered 8-inch square pan; cool completely. Cut into 1-inch squares.
1933
kcal
Calories
143
g
Fat
161
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/2 cups pecan halves, 4 tablespoons salt, divided, 1 2/3 cups sugar, 2/3 cup evaporated milk, and more.
Yes, Roasted Pecan Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
