Make Louisiana Cookin your home page

Give a Gift subscription to Louisiana Cookin' • NEW 2009 Recipe CD (order today)!

 

Dark Chocolate Praline Fudge

Issue date: 
December, 2009
Chef Tariq Hanna, Sucré
Servings: 
Makes 40 Pieces
  • 3 cups sweetened condensed milk
  • 6 tablespoons light corn syrup
  • 8 ounces bittersweet chocolate
  • 1/2 teaspoon salt
  • 6 tablespoons butter
  • 1 tablespoon vanilla
  • 1 cup toasted pecan pieces
Recipe photo: 
Dark Chocolate Praline Fudge
Instructions: 
Combine condensed milk, corn syrup, and salt in a nonreactive pot and cook to 234ºF. Remove from heat, stir in chocolate, butter, and vanilla. Stir until well incorporated, then add pecan pieces and stir until blended. Pour into 18x13-inch sheet pan lined with silicone mat or greased parchment paper. Allow to set overnight, then cut into 2 1/2-inch squares.

Rate This

Your rating: None Average: 4.5 (4 votes)

Comments

 I brought the leftover fudge

Susan's picture
by Susan - Nov 13 2009 - 3:33pm
 I brought the leftover fudge back to the office after the photo shoot and Cherie, the slimmest person in the office, scarfed half of it down and declared that, from now on, we MUST have fudge in every issue.

-Publisher, Louisiana Cookin'