Dark Chocolate Fudge

Yields: 64 1" pieces

Ingredients

• 3/4 C (1 1/2 sticks) unsalted butter
• 3 C coconut sugar
• 5 oz evaporated milk
• 12 oz dark chocolate-chopped I used Ghiradelli, but you can use any good quality, dark baking chocolate
• 1 7oz jar Marshmallow creme
• 1 1/2 tsp Mexican vanilla
• 1 C pecans

Instructions

1. Line an 8x8 pan with foil, leaving some overhang on the sides
2. Melt the butter in a large, wide bottom pan over medium heat
3. Add the coconut sugar and the evaporated milk
4. Stir constantly until it comes to a rolling boil over MEDIUM heat. This will take awhile-probably 8-10 minutes for it to come to a boil. If you turn up the heat, it will scorch.
5. Once it comes to a boil, keep stirring for 4 minutes or until a candy thermometer reads 234 degrees
6. After 4 minutes, take the pan off the heat, add the chocolate, marshmallow creme, the vanilla and stir to combine.
7. Add pecans and stir just to incorporate
8. Pour in prepared pan and let cool completely
9. Once cooled, lift fudge out of pan and turn over onto a large cutting board. Peel foil off, cut into squares and share!
10. Tip- to get pretty little squares, use a large, sharp knife (I use my 8" chef knife) and wipe clean with a paper towel between cuts.

• Preparation time: 5 minutes
• Cook time: 25 minutes