Chocolate Pecan Fudge
Easy Chocolate Pecan Fudge with just three ingredients — dark chocolate, sweetened condensed milk, and toasted pecans — melted together and set in the refrigerator into a dense, creamy, perfectly sliceable fudge ready in 10 minutes of active time.
Equipment
- 8×8-inch baking pan
- parchment paper
- Medium saucepan
- offset spatula or spoon
- Dry skillet for toasting pecans
- Sharp knife
Ingredients
Chocolate Pecan Fudge
- 12 oz dark chocolate (60-72% cacao), finely chopped a chopped bar gives smoother results than chips
- 14 oz sweetened condensed milk one standard can, full-fat
- 0.75 cup pecans, toasted and roughly chopped toast in a dry skillet 4 to 5 minutes until fragrant
- 0.5 tsp vanilla extract optional
- flaky sea salt generous pinch over the top before setting — optional but highly recommended
Instructions
- Toast pecans in a dry skillet over medium heat for 4 to 5 minutes until fragrant and lightly golden. Set aside to cool slightly. Roughly chop.
- Line an 8x8-inch pan with parchment paper, leaving overhang on all sides.
- Combine sweetened condensed milk and chopped dark chocolate in a medium saucepan over the lowest possible heat. Stir constantly until completely melted and smooth.
- Remove from heat immediately. Stir in vanilla extract if using. Fold in toasted pecans.
- Pour into the prepared pan. Spread evenly. Sprinkle flaky sea salt over the top if using.
- Refrigerate for at least 2 to 3 hours until completely firm. Lift from pan using parchment handles. Let sit at room temperature 5 minutes. Slice into squares with a warm sharp knife, wiping clean between cuts.
Notes
Always melt over the lowest possible heat — high heat scorches the condensed milk and seizes the chocolate. Stir constantly throughout. Toast the pecans before adding — it makes a significant flavor difference. Line the pan with parchment paper before pouring. Sprinkle sea salt on top while still warm. Refrigerate the full 2 to 3 hours before cutting. Let sit at room temperature 5 minutes before slicing for clean cuts. Wipe the knife between each cut.