Em's best pecan fudge 

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So if you're following my recipes you must be a foodie and probably know who Emeril is.  In my eyes, he's pretty perfect! He's taught me how to cook so many things, and he doesn't even know it. 
His fudge is one of the recipes I refuse to change up too much. I only add extra vanilla, because well, vanilla. It is rich and the texture is soft. 
Here is a link directly to the recipe in case you want to follow it per his directions. 


  • 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
  • 2 teaspoon vanilla extract
  • 1 cup pecan pieces 

Directions are here on his site, or you can read below.

Most important direction is to use your thermometer.

  • 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° to 240°F), 15 to 20 minutes (see note). Remove the pan from the heat.

  • Add the butter and do not stir. Allow the fudge to sit, undisturbed, until it reaches 120°F. Then add the vanilla and the pecans, and stir 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.