Best 10 Triple Chocolate Pecan Fudge Recipes

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In the realm of sweet temptations, few desserts can rival the decadence of triple chocolate pecan fudge. As its name suggests, this confectionery masterpiece harmonizes three types of chocolate with the delightful crunch of pecans, resulting in a luscious treat that tantalizes taste buds and creates lasting memories. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you in crafting the perfect triple chocolate pecan fudge, providing a step-by-step recipe, helpful tips, and recommendations to ensure a flawless outcome. So prepare your taste buds for an unforgettable experience as we explore the art of creating this irresistible treat.

Here are our top 10 tried and tested recipes!

CHOCOLATE PECAN FUDGE



Chocolate Pecan Fudge image

Even though fudge is a classic at Christmastime, people are excited for this chocolate pecan fudge year-round. Switch out the pecans with nuts that you have on hand. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 64 servings.

Number Of Ingredients 5

1-1/2 teaspoons butter, softened
1 cup chopped pecans
3 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla extract

Steps:

  • Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

TRIPLE CHOCOLATE PECAN FUDGE BROWNIES



Triple Chocolate Pecan Fudge Brownies image

These Triple Chocolate Pecan Fudge Brownies are without a doubt the most delicious brownies I've ever had. You're friends and family will love them

Provided by Chef Dennis Littley

Categories     Dessert

Time 35m

Number Of Ingredients 11

10 Tablespoons unsalted butter ((1 1/4 sticks))
1 1/4 cup sugar (250 gm)
3/4 cup plus 2 Tablespoons unsweetened cocoa powder (105 gm)
1/4 teaspoon salt (1.5 gm)
1/2 teaspoon pure vanilla extract (2.5 ml)
2 cold large eggs
1/2 cup all purpose flour (60 gm)
2/3 cup pecans (100 gm, chopped)
1/2 cup semi-sweet chocolate chips* (75 gm)
1/2 cup milk Chocolate Chips (75 gm)
1/2 Cup white Chocolate Chips (75 gm)

Steps:

  • Preheat your oven to 325 degrees and get a 9″ square baking pan.
  • Line the baking pan with parchment or aluminum foil with an overhang on opposite sides so you can lift out the brownies from the pan.
  • Combine the butter, sugar, cocoa and salt in a heatproof bowl and place it over a small sauce pot with simmering water, to create a double boiler.
  • Stir until the butter is melted and the mixture is smooth.
  • Remove the bowl from the heat and allow to cool just a little bit.
  • Add the vanilla and stir with a wooden spoon.
  • Add the eggs one at a time, stirring vigorously after each one (I'm not too sure just how vigorously you can stir the chocolate with a wooden spoon but give it a go).
  • When the batter looks thick, shiny and well blended add the flour and stir until you can no longer see it, and then beat it vigorously for 40 strokes with your wooden spoon.
  • Add the nuts and chocolate chips and spread evenly in your baking pan.
  • Bake for 20-25 minutes or until a toothpick comes out slightly moist with batter.
  • Let cool completely on a wire rack.
  • After they have cooled lift the brownies out of the pan and gently remove the foil or parchment from the sides of the brownies.
  • Cut the brownies into squares and enjoy!!

Nutrition Facts : Calories 365 kcal, Carbohydrate 42 g, Protein 4 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 55 mg, Sodium 74 mg, Fiber 3 g, Sugar 33 g, ServingSize 1 serving

TRIPLE-CHOCOLATE TURTLE FUDGE



Triple-Chocolate Turtle Fudge image

Chocolate lovers on your gift list? Make these nut and caramel winners--with three chocolates--and they'll beg for the recipe.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 150

Number Of Ingredients 11

4 1/2 cups sugar
1/2 cup butter
1 (12-oz.) can (1 1/2 cups) evaporated milk
4 1/2 cups miniature marshmallows
1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
12 oz. sweet baking chocolate, chopped
2 oz. unsweetened chocolate, chopped
2 teaspoons vanilla
1 cup chopped pecans
25 caramels (from 14-oz. pkg.), unwrapped
2 tablespoons water

Steps:

  • Line 15x10x1-inch baking pan with foil, extending foil over sides of pan; grease foil. In Dutch oven or 4-quart saucepan, combine sugar, butter and evaporated milk; cook over medium heat until sugar is dissolved, stirring frequently. Bring to a full boil, stirring constantly. Without stirring, boil 5 to 6 minutes over medium heat or until candy thermometer registers 234°F. Remove saucepan from heat.
  • Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate; stir until all chocolate is melted. Stir in vanilla and 1/2 cup of the pecans. Quickly spread mixture in greased foil-lined pan.
  • In medium saucepan, cook caramels and water over low heat until melted, stirring frequently. Drizzle melted caramels evenly over fudge. Sprinkle remaining pecans over caramel. Cool 2 hours.
  • Use foil to lift fudge from pan; remove foil. Cut into 1-inch squares.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 10 mg, Sugar 10 g

TRIPLE CHOCOLATE FUDGE



Triple Chocolate Fudge image

This recipe makes more than enough to share with family and friends. It's the ultimate yummy gift! -Linette Shepherd, Williamston, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-3/4 pounds (19-1/2 dozen)

Number Of Ingredients 10

4 teaspoons plus 1/2 cup butter, divided
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
1 teaspoon salt
16 ounces German sweet chocolate, chopped
2 cups semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
2 jars (7 ounces each) marshmallow creme
4 cups chopped pecans or walnuts, toasted
2 teaspoons vanilla extract

Steps:

  • Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.

Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

TRIPLE-CHOCOLATE PECAN FUDGE



Triple-Chocolate Pecan Fudge image

This perfectly gooey fudge takes patience, but is so worth it; from Emeril Lagasse's "Farm to Fork."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield 64 pieces

Number Of Ingredients 10

2 ounces unsweetened chocolate, chopped
2 ounces semisweet chocolate, chopped
2 ounces bittersweet chocolate, chopped
1 1/4 cups half-and-half
3 cups sugar
2 tablespoons light corn syrup
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon vanilla extract
1 cup pecan pieces (optional)

Steps:

  • Butter an 8-inch square baking dish, and set it aside.
  • Combine all the chocolate and the half-and-half in a medium saucepan, and warm it over low heat, stirring until the chocolate is completely melted. Add the sugar, corn syrup, and salt, and cook to the soft-ball stage (236 degrees to 240 degrees), 15 to 20 minutes. Remove the pan from the heat.
  • Add the butter and do not stir. Allow the fudge to sit, undisturbed, until it reaches 120 degrees. Then add the vanilla and the pecans, if using, and beat with a handheld electric mixer until the fudge loses its gloss and starts to thicken but is still warm enough to pour into the prepared baking dish. The fudge will look less like chocolate sauce and more like chocolate frosting.Spread it out evenly in the dish, and let it cool completely. Then cut it into 1-inch cubes.

TRIPLE-CHOCOLATE PECAN FUDGE



Triple-Chocolate Pecan Fudge image

Makes about 2 dozen pieces

Number Of Ingredients 8

4 cups sugar
1 (12-ounce) can evaporated milk
1 tablespoon butter
1 (11.5-ounce) package milk chocolate morsels
2 (4-ounce) bars semisweet chocolate, chopped
2 (4-ounce) bars bittersweet chocolate, chopped
2 (7-ounce) jars marshmallow crème
2 cups chopped pecans

Steps:

  • Spray a 13x9-inch baking pan with nonstick cooking spray. In a large saucepan, bring sugar, evaporated milk, and butter to a boil over medium-high heat, stirring until sugar dissolves; boil for 6 minutes. Meanwhile, in another large saucepan, cook all chocolate over low heat, stirring constantly, until melted. Stir in marshmallow crème and pecans until combined. Stir sugar mixture into chocolate mixture until well combined. Pour into prepared pan. Let cool completely, then refrigerate until firm. Cut into 1-inch pieces, and refrigerate in an airtight container for up to 1 week.

TRIPLE CHOCOLATE FUDGE CAKE



Triple Chocolate Fudge Cake image

Make and share this Triple Chocolate Fudge Cake recipe from Food.com.

Provided by Poppy

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 13

1 package devil's food cake mix
1 tablespoon instant coffee powder
3 eggs
1 cup water
1/2 cup sour cream
1/3 cup vegetable oil
1/2 cup butter, softened
3 1/2 cups confectioners' sugar, sifted
1/2 cup cream
2 ounces unsweetened chocolate (melted and cooled)
4 ounces semisweet chocolate
2 tablespoons strong coffee
3 tablespoons butter, softened

Steps:

  • CAKE: In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil.
  • Beat on medium speed for 2 minutes.
  • Spread in two 9-inch round cake pans, greased and floured, dividing evenly.
  • Bake 30 to 35 minutes.
  • Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.
  • FILLING: Beat 1/2 cup butter, confectioner's sugar, cream, and unsweetend chocolate together on medium speed until light and fluffy.
  • Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.
  • ASSEMBLY: Place 1 cake layer top-side down on a serving plate.
  • Spread with a generous amount of filling.
  • Place second cake layer on top.
  • Spread remaining filling on sides of cake, leaving top unfrosted.
  • Chill 30 minutes.
  • GLAZE: In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth.
  • Remove from heat.
  • Gradually add 3 tbsp butter, stirring until smooth.
  • Spread over top of cake, letting it drip down sides.
  • Chill to set chocolate glaze.

Nutrition Facts : Calories 609.3, Fat 37.2, SaturatedFat 17.1, Cholesterol 96.1, Sodium 465.4, Carbohydrate 71.9, Fiber 3.4, Sugar 51.2, Protein 6.6

TRIPLE-CHOCOLATE PEPPERMINT FUDGE



Triple-Chocolate Peppermint Fudge image

Our special-edition fudge is topped with crushed peppermint candies and loaded with chocolate goodness throughout: We added cocoa powder to our basic recipe, as well as a layer of white chocolate. The results are ultra-rich, extra-delicious, and ideal for gift-giving. Just be sure to save a few (dozen?) squares for yourself.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h30m

Yield Makes 64 one-inch pieces

Number Of Ingredients 10

1 tablespoon cold unsalted butter, plus more, softened, for pan
1 1/2 cups heavy cream
3 cups sugar
3 ounces unsweetened chocolate, finely chopped (2/3 cup)
2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup light corn syrup
1/2 teaspoon coarse salt
1 teaspoon pure peppermint extract
16 striped peppermint candies, coarsely crushed (1/2 cup)
8 ounces white chocolate, melted

Steps:

  • Butter an 8-inch square cake pan; line with parchment, leaving a 1-inch overhang on two sides. Butter parchment. Place butter in a large heatproof glass bowl set on a wire rack.
  • Heat cream, sugar, unsweetened chocolate, cocoa powder, corn syrup, and salt in a heavy saucepan over medium, stirring, until sugar is dissolved and chocolate is melted, about 10 minutes. Attach a candy thermometer to pan; bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture reaches 238 degrees, about 15 minutes.
  • Pour chocolate mixture into glass bowl (do not scrape saucepan). Attach thermometer to bowl; let stand (without stirring) until mixture reaches 110 degrees, about 1 hour, 30 minutes. Stir in peppermint extract with a wooden spoon; continue stirring and folding until mixture starts to thicken, lightens slightly in color, and begins to lose its sheen, about 5 minutes.
  • Pour mixture into prepared cake pan (do not scrape bowl); press evenly with your hands, then smooth top with a spatula. Sprinkle evenly with candies, pressing to adhere. Let cool 1 hour. Spread white chocolate over candies. Refrigerate until firm, at least 15 minutes and up to 3 days.
  • Run a sharp knife around edges of fudge to loosen; remove using parchment. Cut into 1-inch squares. Fudge can be stored in refrigerator, between layers of parchment, up to 1 week; bring to room temperature before serving.

RCC CHOCOLATE FUDGE-PECAN PIE



RCC Chocolate Fudge-Pecan Pie image

A delicious, favorite dessert.

Provided by N8TE

Categories     Desserts     Pies     Pecan Pie Recipes

Time P1DT11m

Yield 12

Number Of Ingredients 7

2 (1 ounce) squares semisweet chocolate
2 cups confectioners' sugar
1 cup softened butter
2 eggs
1 cup chopped pecans
1 teaspoon vanilla extract
1 (10 inch) prepared graham cracker pie crust

Steps:

  • Place chocolate in a microwave-safe glass or ceramic bowl. Melt in the microwave in 15-second intervals, stirring after each heating, 1 to 3 minutes.
  • Beat sugar and butter together in a bowl using an electric mixer until fluffy. Add the melted chocolate. Blend in eggs 1 at a time. Add pecans and vanilla extract. Pour mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, at least 24 hours.

Nutrition Facts : Calories 419.7 calories, Carbohydrate 38.6 g, Cholesterol 71.7 mg, Fat 29.5 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 12.5 g, Sodium 240.8 mg, Sugar 31.3 g

TRIPLE CHOCOLATE FUDGE PIE



Triple Chocolate Fudge Pie image

I discovered this pie when it was only a single chocolate fudge pie. I have made a few changes to it, and now it is a super-easy dessert of triple chocolatey deliciousness.

Provided by Melanie2590

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

9 inches pie crusts
1/3 cup chocolate chips (i use mini semi-sweet morsels)
1 1/2 cups sugar
5 tablespoons cocoa powder
2 tablespoons flour
1/4 teaspoon salt
1/2 cup evaporated milk
3 eggs
1/3 cup unsalted butter, melted
1 teaspoon vanilla
3/4 cup hershey's hot fudge

Steps:

  • Bake pie shell for 1/2 the baking time directed on package instructions. Remove from oven and allow to cool to room temperature as you prepare the rest of the pie.
  • Blend sugar, cocoa powder, flour, and salt together in a medium bowl until well mixed.
  • Stir in evaporated milk, then eggs.
  • Add melted butter and vanilla and stir until completely combined.
  • Sprinkle chocolate chips evenly into the bottom of the pie crust. Stir chocolate pie mixture and pour on top of chocolate chips.
  • Bake at 325F for 55-60 minutes. Remove from oven and let sit 15 minutes.
  • Spoon hot fudge over pie and carefully spread until even.
  • Refrigerate several hours before serving. Keep refrigerated.
  • Serve topped with a dollop of fresh whipped cream. Yum!

Nutrition Facts : Calories 524.9, Fat 23.3, SaturatedFat 10.7, Cholesterol 104.8, Sodium 333.7, Carbohydrate 75.2, Fiber 3.2, Sugar 51.1, Protein 7.4

Tips:

  • Prepare your ingredients: Measure and gather all the necessary ingredients before starting the cooking process to ensure you have everything you need on hand.
  • Use quality chocolate: The quality of the chocolate you use will greatly impact the taste of your triple chocolate pecan fudges. Opt for high-quality chocolate with a cocoa content of at least 60% or higher for a rich and decadent flavor.
  • Be patient during the cooking process: Fudge requires time and patience to cook properly. Do not rush the process, as this can result in a grainy or undercooked texture. Stir the mixture continuously until it reaches the desired consistency.
  • Use a heavy-bottomed saucepan: A heavy-bottomed saucepan will help distribute heat evenly and prevent burning. It will also make it easier to control the temperature of the mixture.
  • Test the consistency of the mixture: Before pouring the mixture into the pan, test its consistency by dropping a small amount into a bowl of cold water. If the mixture forms a soft ball, it is ready to be poured. If it is too runny, continue cooking.
  • Be careful not to overcook the mixture: Overcooking the mixture can result in a hard and crumbly texture. Once the mixture reaches the desired consistency, remove it from the heat immediately.
  • Add flavorings and mix-ins at the end: To preserve the flavor and texture of the chocolate, add any additional flavorings or mix-ins, such as vanilla extract or chopped pecans, towards the end of the cooking process.

Conclusion:

When it comes to dessert, nothing beats the classic combination of chocolate, pecans, and gooey, melt-in-your-mouth texture. The triple chocolate pecan fudges are an irresistible treat that combines the richness of dark chocolate, the sweetness of milk chocolate, and the creamy texture of white chocolate. With their velvety smooth consistency, decadent flavor, and the crunch of toasted pecans, these fudges are sure to satisfy your sweet craving. Whether you're celebrating a special occasion or simply indulging in a sweet treat, these triple chocolate pecan fudges are a delightful dessert that will leave you wanting more.

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