Fast Chocolate-Pecan Fudge

This microwave fudge skips the candy thermometer entirely. Melted butter and cocoa powder form the chocolate base, then powdered sugar, vanilla, and evaporated milk get stirred in and microwaved until hot. A few good beats with a wooden spoon and you have smooth, glossy fudge studded with pecans.

The mixture will look dry and crumbly after you stir in the powdered sugar. That is normal. The evaporated milk and a couple minutes in the microwave bring it together into a smooth, pourable consistency. If you skip straight to beating without getting it hot enough, the sugar will not dissolve fully and the fudge will be grainy.

Beat the hot mixture vigorously with a wooden spoon until it turns smooth and glossy. That beating step is what gives the fudge its creamy texture instead of a chalky, powdery one.

Pro Tips

• Line the pan with foil for easy removal. Without it, the fudge bonds to the pan and you will be chipping it out.
• Work quickly once the mixture is smooth. It sets fast as it cools.
• Store in the fridge, covered. The fudge stays soft and sliceable for about a week.
• Use full-fat evaporated milk, not sweetened condensed milk. They are different products and will give very different results.

Variations

• Swap pecans for walnuts, toasted almonds, or peanuts.
• Stir in a handful of mini marshmallows along with the pecans for a rocky road-style fudge.
• Add a pinch of cayenne pepper for a spicy chocolate kick.