Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Colleen's Chocolate Fudge
Getting reviews...
- Level: Intermediate
- Total: 1 hr
- Active: 40 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 210
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 12 mg
- Sodium
- 106 mg
- Level: Intermediate
- Total: 1 hr
- Active: 40 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 210
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 12 mg
- Sodium
- 106 mg
Ingredients
Directions
- 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.
