Chocolate Fudge Recipe

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This Chocolate Fudge Recipe is so easy! This particular Chocolate Fudge Recipe is chock full of pecans and has a lovely hint of Kentucky bourbon!

Course Dessert

Cuisine American

Prep Time 20

Total Time 20

Servings pieces

Calories 157kcal

Cost $10

Toast pecans at 350°F for 5-10 minutes, until golden.
1 cup pecans, rough chopped
Cut parchment to fit in bottom and sides of 8" x 8" pan. If you fold parchment right in the middle, half will go one way, the other piece in the opposite direction.
Place chips in microwave safe bowl. Microwave for 30 seconds, then remove from microwave and stir. Continue with 15 second intervals until chocolate is fully melted.
10 ounces dark chocolate chips, 10 ounces semi-sweet chocolate chips
Add condensed milk and butter, Stir, and microwave again, at 15 second intervals, until butter is melted, stirring in between.
14 ounces can sweetened condensed milk, 1/4 cup Butter
Add bourbon and salt. Mix thoroughly.
1/4 cup bourbon, 1/4 teaspoon Salt
Stir in pecans.
Pour into prepared pan. Level off with spatula. Top with pink salt.
1 tablespoon Pink Himalayan Sea Salt
Refrigerate at least 2 hours or overnight. Cut with sharp knife into squares. If knife gets really sticky, you can rinse it under very hot water. Just make sure you dry it thoroughly.

Don't skip the parchment paper. They will be hard to get out of the pan without it.

Bourbon is optional.

I use a very sharp paring knife or even my filet knife to cut them.

Store between pieces of waxed paper, in air tight container.

Best if consumed within 7 days.