Rich, delicious chocolate pecan fudge made with only three ingredients. No-bake fudge filled with chopped pecans.
Line an 8-inch square baking pan with non-stick foil or parchment, or grease.
In a large, microwave-safe bowl, place the chocolate chips and sweetened condensed milk.
Microwave for 90 seconds at 70 percent power. Let sit for a couple minutes and then stir very well until completely smooth. (If needed, add additional 30 seconds in microwave).
Stir in the extract and salt, if using.
Stir in the pecans.
Fold the mixture into the baking pan.
Refrigerate 3 to 4 hours until firm, or overnight.
Cut into 16 or 25 squares.
Store the fudge in an air-tight container for up to 2 weeks.
For stove-top fudge, melt the chocolate and condensed milk over low heat in a saucepan, stirring frequently. Remove from heat when the chocolate is about 75% melted. Stir very well, using the residual heat to fully melt the chocolate.
You may use dark chocolate chips in place of semi-sweet chocolate chips.
Different brands of chocolate and sweetened condensed milk have different consistencies, so the firmness of the fudge may vary. For slightly soft fudge, use 2 cups of chocolate chips. For firmer fudge, use 2 ⅓ cups chocolate chips (14 ounces). For very firm fudge, use 2 ⅔ cups (16 ounces).
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