Over on Route 66, not too far from where we live, is an awesome place called The Nut House.
They sell all kinds of pecans and locally produced products, but we go there pretty much exclusively for the fudge. They make the best fudge. Seriously, it’s crazy good. Today’s recipe reminds me a lot of their fudge – very creamy and smooth, just the way a good square of fudge should be. The recipe is a variation on Martha Stewart’s Simple Chocolate Fudge, so you know it’s gonna be tasty. It’s also pretty foolproof; there’s no need for a candy thermometer, and you can make it without beating with a wooden spoon until your arm falls off. For those times when I can’t make it to The Nut House, I’ll happily pull this recipe out and eat myself into a fudge coma.
Salted Pecan Fudge
4 T. unsalted butter
3 c. mini marshmallows
1 c. granulated sugar
1/2 c. heavy cream
1/2 t. salt
1/2 t. vanilla
1 12-oz bag semisweet chocolate chips
1 c. chopped pecans
coarse salt for sprinkling
Line an 8″ square baking pan with crisscrossed pieces of foil, and butter or lightly spray with cooking spray. Set aside. Toast pecans.
In saucepan over medium heat, combine butter, marshmallows, granulated sugar, cream and salt. Stir often until it’s all melted, about 8 – 10 minutes. Remove from heat, and stir in vanilla and chocolate chips until the chocolate melts and the mixture looks well combined. Stir in 3/4. of the pecans. Pour into the prepared pan, and sprinkle with the remaining pecans and coarse salt. How much salt is up to you, but I say go for it. You can also add more after the fudge sets, so do whatever feels right. Refrigerate pan for an hour, or until fudge seems set. Remove from pan using that handy foil sling and cut into squares. Fudge will continue to firm up after it’s cut. Store in fridge.
The salt adds a nice counterpoint to the sweetness of the fudge, and also a really pleasing crunch. Feel free to substitute a different nut if you’re not a pecan person – I don’t think you could go wrong here. Enjoy!