Equipment Needed
- 8×8 inch baking pan
- Parchment paper
- Medium saucepan
- Heatproof spatula
- Two medium microwave-safe bowls (or one double boiler)
- Small saucepan for toasting nuts
- Spoon or offset spatula
Step-by-Step Instructions
First, prep your pan so you’re ready to go. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides—this will be your handle to lift out the fudge later. Lightly butter the parchment or spray it with cooking spray. Now, let’s toast the pecans. Spread them in a single layer in a dry skillet over medium-low heat. Stir them frequently for about 5-7 minutes until they become fragrant and take on a slightly darker color. Be careful not to burn them! The smell is heavenly. Once toasted, let them cool and then chop them roughly. This step adds such a crucial depth of flavor.
Next, we make the caramel layer. In a medium microwave-safe bowl, combine the unwrapped caramel squares and 2 tablespoons of the heavy cream. Microwave on high in 60-second bursts, stirring vigorously in between, until the caramel is completely melted and smooth. It should be a pourable, glossy consistency. If it seems too thick, add the remaining tablespoon of cream. I learned the hard way to watch this closely; overcooked caramel can become a hard, chewy layer in the fudge. Set this aside to cool slightly while you make the fudge base.
Now, for the chocolate fudge. In a medium saucepan, combine the chocolate chips and the entire can of sweetened condensed milk. Heat this over low heat, stirring constantly and patiently with a heatproof spatula. You want the chocolate to melt slowly and evenly into the milk until the mixture is completely smooth, thick, and glossy. This should take about 5-7 minutes. Do not rush this by turning up the heat, or the chocolate can scorch. Once smooth, remove it from the heat and stir in the vanilla extract. The vanilla brightens all that chocolatey richness.(See the next page below to continue…)