Total:
1 hr
Active:
40 min
Yield:
24 pieces
Level:
Intermediate
Total:
1 hr
Active:
40 min
Yield:
24 pieces
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Coat an 8-by-8-inch pan with 4 tablespoons of the butter. In a medium saucepan, stir together the sugar, cocoa and salt. Stir in the milk. Bring the mixture to a rolling boil and reduce the heat to medium-low. Attach a candy thermometer to the saucepan and simmer for 25 to 30 minutes, or until the mixture reaches 240 degrees F. Remove the pan from the heat, stir in the remaining 4 tablespoons butter, the peanut butter, the pecans and the vanilla. Pour the fudge out onto the buttered pan. Let the fudge cool for 20 minutes, then cut it into bite-size pieces.

IDEAS YOU'LL LOVE

Chocolate Chunk Cookies

Recipe courtesy of Ree Drummond

Chocolate Fondue

Recipe courtesy of Ree Drummond

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Orange Cake

Recipe courtesy of Trisha Yearwood

Chocolate Cake in a Mug

Recipe courtesy of Ree Drummond

Chocolate Pudding

Recipe courtesy of Ree Drummond

White Chocolate Raspberry Cheesecake

Recipe courtesy of Ree Drummond

Chocolate Mousse

Recipe courtesy of Food Network Kitchen

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking