Chocolate pecan fudge

    30 min

    Icing sugar, cocoa, butter, milk and vanilla are mixed together, then beaten like mad and spread in a tin to cool into heavenly fudge!

    2 people made this

    Serves: 12 

    • 475g icing sugar
    • 45g cocoa powder
    • 85g butter
    • 60ml milk
    • 1 tablespoon vanilla extract
    • 1/4 teaspoon salt
    • 100g chopped pecans

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Butter a 23cm square baking tin.
    2. Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared tin.
    3. Let the fudge cool completely before cutting into squares.

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    Reviews & ratings
    Average global rating:

    Reviews in English (37)


    This is the fudge recipe that I've been using for over 20 years. I don't add the nuts, and I don't beat it like mad, I simply stir until melted and smooth, spray pan with PAM, then chill. Perfect every time.  -  03 Dec 2006  (Review from Allrecipes US | Canada)


    I tried a few recipes before I found this one. This is a great base recipe for perfect fudge. This is my favorite recipe and I highly recommend this for first timers. Don't ever use granualted sugar becauase it never turns out right if you do no matter how hard you try and believe me I tried. Confectioners sugar is the secret ingrediant.  -  19 Nov 2005  (Review from Allrecipes US | Canada)


    This is an excellent basic fudge recipe that can be added to any way you want, and makes a delicous tasting, rich fudge with a great fudge texture and color. It is also a very simple recipe. Here are a few tricks I have disocvered that help it turn out perfect every time: butter the pan, then spray it with flour cooking spray to ensure it won't stick. Quickly stir in a half to three-quarters of a cup of caramel/chocolate mixed chips (otherwise they will melt), spread the mixture out evenly in the dish, then immediately put it in the refrigerator, uncovered for a few hours to harden.  -  29 Oct 2006  (Review from Allrecipes US | Canada)