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Chocolate Fudge with Pecans. A creamy, easy to make fudge recipe using marshmallow cream.
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Chocolate Fudge with Pecans


  • yields: an 9x9 pan of fudge
  • The current recipe on the marshmallow cream jar calls for semi-sweet chocolate squares instead of chocolate chips like the original recipe. I'm sticking with chocolate chips.
  • From Kraft
  • 3 cups granulated sugar
  • 3/4 cup butter 1 1/2 sticks
  • 5 ounces evaporated milk not sweetened condensed milk
  • 12 ounces semi-sweet chocolate chips
  • 7 ounces Kraft Jet -Puffed Marshmallow Cream
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


  • Place sugar, butter and milk in a heavy-duty medium saucepan over medium heat. Bring to a rolling boil and cook, stirring constantly, until a temperature of 234 degrees is reached.
  • Remove from heat. Stir in chocolate chips and marshmallow cream until completely melted.
  • Stir in vanilla extract and pecans.
  • Pour in a 9x9 pan that has been line with foil and overlaps the sides. Let cool completely in pan. Remove from pan by grabbing foil. Place on a cutting board and cut into small serving pieces.
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