Southwest Soul Fantasy Fudge
Chocolate & Chiles are a natural flavor combination that comes together beautifully in this fudge. The heat of the chiles is not hot, rather a warm and subtle surprise. The spicy, sweet & salty crunch from the pecans against the creamy, marshmallowy chocolate is absolutely dreamy. Makes a lovely gift, best shared with someone you love…hugs & kisses guaranteed!
You will need Southwest Soul Pecans for this recipe. Find it here.
You will also need Southwest Soul Dust. Find it here
Southwest Soul Fantasy Fudge
Ingredients
- 3 cups raw sugar
- 1 ½ sticks unsalted butter (3/4 cup)
- 1 can 5oz. evaporated milk (2/3 cup)
- 2 cups Ghiradelli 60% cacao bittersweet chocolate chips
- 1 jar 7oz marshmallow crème
- 2 tsp pure vanilla extract
- 1 cup chopped Valerie’s Thyme Southwest Soul Pecans
- 2 tbsp chopped Valerie’s Thyme Southwest Soul Pecans
- 1 tsp Valerie’s Thyme Southwest Soul Dust
- 1 pinch kosher salt I use Redmond’s Real Salt, Kosher
- Room temperature butter for greasing of pan
Instructions
- With room temperature butter, grease a 9 x 13 pan and line with parchment paper that extends beyond ends (9” sides,) then butter the parchment. This will assist in easy removal from the pan once fudge is cooled. See what I mean here.
- In heavy 2 ½-3 quart saucepan, combine butter, evaporated milk, sugar & Southwest Soul Dust.
- Bring to a boil, over medium heat, stirring constantly until candy thermometer reaches 234 degrees (soft ball stage), which usually takes between 3 and 5 minutes.
- Remove from heat and stir in chocolate and marshmallow cream until smooth consistency.
- Stir in 1 cup chopped pecans, 2 teaspoons vanilla and pinch of salt.
- Pour into greased & parchment lined pan and immediately sprinkle the remaining 2 tablespoons chopped pecans over top of fudge, pressing in lightly with fingers, being careful not to burn yourself.
- Allow fudge to cool completely, (it takes approximately 2 hours) remove from pan and cut into squares.
- Makes 3 pounds.
Tips
- The parchment paper, with extended handles, really makes for easy removal and allows you to cut into beautiful squares. I much prefer this method, versus cutting fudge while in the pan.
- A candy thermometer is critical with this recipe. A simple inexpensive glass one can be found at most grocery stores, Walmart etc. The fudge absolutely will not turn out if you cook beyond the 234 degrees.
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