Publisher Photo
Publisher Photo
A handful of baking staples are all you'll need for this rich treat shared by Autumn Bradley-O'Rell. "It's the most fabulous fudge you will ever taste," promises the Lodi, Wisconsin reader.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 teaspoon plus 1/2 cup butter (no substitutes), divided
  • 1/4 cup milk
  • 1-1/2 teaspoons vanilla extract
  • 3 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans

Directions

Butter an 8-in. square baking dish with 1 teaspoon butter; set aside. In a microwave-safe bowl, combine milk and remaining butter. Microwave, uncovered, on high for 1-1/4 to 1-1/2 minutes or until butter is melted. Stir in vanilla.
In a bowl, combine the confectioners' sugar, cocoa and cinnamon; stir in milk mixture until blended. Stir in pecans. Pour into prepared pan. Refrigerate for 8 hours or overnight. Cut into squares. Yield: about 1-1/4 pounds.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pecan Cinnamon Fudge in Quick Cooking September/October 2003, p55

Nutritional Facts

2 ounce-weight: 324 calories, 19g fat (7g saturated fat), 26mg cholesterol, 100mg sodium, 40g carbohydrate (34g sugars, 2g fiber), 2g protein.

  • 1 teaspoon plus 1/2 cup butter (no substitutes), divided
  • 1/4 cup milk
  • 1-1/2 teaspoons vanilla extract
  • 3 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans
  1. Butter an 8-in. square baking dish with 1 teaspoon butter; set aside. In a microwave-safe bowl, combine milk and remaining butter. Microwave, uncovered, on high for 1-1/4 to 1-1/2 minutes or until butter is melted. Stir in vanilla.
  2. In a bowl, combine the confectioners' sugar, cocoa and cinnamon; stir in milk mixture until blended. Stir in pecans. Pour into prepared pan. Refrigerate for 8 hours or overnight. Cut into squares. Yield: about 1-1/4 pounds.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pecan Cinnamon Fudge in Quick Cooking September/October 2003, p55

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