TongueOnFire
Rest In Peace Amanda, You Will Be Missed
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Quick Chocolate Pecan Fudge
5 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
2 tablespoons butter, cut into pieces
1 1/2 cups granulated sugar
1/2 cup plus 2 tablespoons heavy cream
3/4 cup marshmallow crème
2 teaspoons vanilla extract
25 pecan halves, toasted*
1. Line an 8-inch square baking pan with aluminum foil, leaving 2-inch overhang on two opposite sides. Lightly butter bottom of foil-lined pan.
2. Place chocolate and butter in large heatproof bowl.
3. Place sugar and heavy cream in medium heavy saucepan. Cook over medium-low heat for 10 to 15 minutes or until sugar is dissolved. Using a pastry brush dipped in water, remove any sugar crystals clinging to side of saucepan.
4. Continue cooking, without stirring, until mixture comes to a full boil. Boil 5 minutes. Pour the hot syrup over chocolate mixture. Let stand for 30 seconds. Stir until smooth. Stir in marshmallow crème and vanilla. Pour mixture into prepared pan. Arrange pecan halves on top. Refrigerate for 1 hour or until set.
5. Using two foil handles, lift fudge out of pan. Invert fudge on cutting board and carefully remove foil. Turn fudge over and cut fudge into 25 pieces. Store fudge in airtight container at room temperature.
*To toast pecans, spread on baking sheet. Bake at 350°F. for 8 to 10 minutes or until toasted.
5 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
2 tablespoons butter, cut into pieces
1 1/2 cups granulated sugar
1/2 cup plus 2 tablespoons heavy cream
3/4 cup marshmallow crème
2 teaspoons vanilla extract
25 pecan halves, toasted*
1. Line an 8-inch square baking pan with aluminum foil, leaving 2-inch overhang on two opposite sides. Lightly butter bottom of foil-lined pan.
2. Place chocolate and butter in large heatproof bowl.
3. Place sugar and heavy cream in medium heavy saucepan. Cook over medium-low heat for 10 to 15 minutes or until sugar is dissolved. Using a pastry brush dipped in water, remove any sugar crystals clinging to side of saucepan.
4. Continue cooking, without stirring, until mixture comes to a full boil. Boil 5 minutes. Pour the hot syrup over chocolate mixture. Let stand for 30 seconds. Stir until smooth. Stir in marshmallow crème and vanilla. Pour mixture into prepared pan. Arrange pecan halves on top. Refrigerate for 1 hour or until set.
5. Using two foil handles, lift fudge out of pan. Invert fudge on cutting board and carefully remove foil. Turn fudge over and cut fudge into 25 pieces. Store fudge in airtight container at room temperature.
*To toast pecans, spread on baking sheet. Bake at 350°F. for 8 to 10 minutes or until toasted.
.. oopz i got you temptation over that recipe *whistling....oops*.. hehe!