Fig Preserves, Pecan, and Chocolate Fudge
 
Makes 12 servings
Ingredients
  • 1¾ cups milk chocolate chips
  • ½ cup unsalted butter, cut into 1-inch pieces
  • 4 ounces marshmallow cream
  • 1 cup chopped pecans, divided
  • 2 cups sugar
  • ¾ cup evaporated milk
  • ⅓ cup fig preserves
  • Softened butter, for brushing
  • ¼ cup dried figs, diced
Instructions
  1. In a large, heatproof bowl, add the chocolate, butter pieces, marshmallow cream, and ¾ cup pecans.
  2. In a large pot over medium heat, add the sugar, evaporated milk, and fig preserves and stir until completely combined. Bring the mixture to a full boil. Once boiling, stop stirring and boil for 6 minutes. Begin timing when it comes back to a full boil.
  3. While the mixture is boiling, prepare an 8x8 baking dish. Line dish with parchment paper and brush with softened butter.
  4. After 6 minutes of boiling, remove the milk mixture from the heat and pour it into a bowl with the chocolate mixture. Whisk until everything is melted and well mixed.
  5. Immediately pour the mixture into the prepared baking dish. Top with remaining ¼ cup pecans and dried figs.
  6. Let the dish sit at room temperature for 30 minutes. Cover and place in the fridge for at least 2 hours.
  7. Cut into 1-inch squares. Keep refrigerated.
Notes
Kitchen Tip
Cut fudge with a slightly damp knife for clean cuts.
Recipe by Louisiana Cookin' at https://louisianacookin.com/fig-preserves-pecan-and-chocolate-fudge/