Ingredients for Holiday Truffle Fudge
- Pecan Halves
- Sweetened Condensed Milk
- Dark Chocolate Bars
- Milk Chocolate Candy Bars
- Dried Cranberries
- Cocoa Powder
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How to Make Holiday Truffle Fudge
- Preheat oven to 375°F (190°C).
- Grease and flour a 9x9 inch baking pan. Line with parchment paper, leaving a 2-inch overhang on each side.
- Spread 1 cup pecan halves on a rimmed baking sheet.
- Toast in the preheated oven for 5-7 minutes, or until golden brown and fragrant. Watch carefully to prevent burning.
- Transfer toasted pecans to a bowl to cool completely. Roughly chop once cooled.
- In a medium saucepan, combine 1 cup heavy cream, 12 ounces dark chocolate (chopped), and 8 ounces milk chocolate (chopped).
- Cook over low heat, stirring gently and constantly, until chocolate is completely melted and the mixture is smooth.
- Remove from heat and stir in 1/2 cup chopped pecans and 1/4 cup dried cranberries.
- Pour the chocolate mixture into the prepared pan.
- Level the top with a spatula.
- Cover with plastic wrap and chill in the refrigerator for at least 2 hours, or until firm.
- Once firm, sift 2 tablespoons unsweetened cocoa powder over the top of the fudge.
- Use the parchment paper overhang to lift the fudge out of the pan.
- Cut into small squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
44g
Fat
11g
Carbs
4g