Pecans thrive in southern New Mexico, thanks to an abundance of sunshine and fertile soil. More than 51,000 acres of pecan trees are cultivated by numerous family-owned operations, making New Mexico one of the country’s top pecan-producing states. These sweet local nuts are a tasty addition to the Chocolate Lady’s fudge, along with her other chocolate confections.
- Butter and vegetable oil, for pan
- 2 sticks butter
- ⅛ teaspoon lecithin
- 2 pounds sugar
- 1 cup corn syrup
- ½ pint heavy whipping cream
- ½ can evaporated milk
- ½ pound semisweet chocolate, melted
- ½ pound chocolate chips
- 16 ounces marshmallow cream or fluff
- 1½ cups pecan pieces
- 1 teaspoon vanilla extract
Makes about 2 dozen squares
- Grease a 12-by-16-inch pan that’s 3-inches deep with butter. Line with plastic wrap and lightly spray with vegetable oil.
- Slowly melt butter and lecithin in a medium saucepan over medium-high heat. Stir in sugar and corn syrup and cook slowly until dissolved. Slowly add cream and milk. Raise heat and cook to 234﹉. Remove from heat and cool to 220﹉ degrees.
- Add semisweet chocolate and chocolate chips. Stir and let melt.
- Add marshmallow cream and mix. Then stir in pecans and vanilla.
- Pour mixture into pan and let cool for 2 to 3 hours. Turn pan upside down so the fudge falls out and cut into squares. Store in an airtight container in the refrigerator for up to 3 weeks.
This recipe originally appeared in "Chocolate Charms" by Lynn Cline.