Decadent Fudge

I felt like I could not allow this holiday season to end without one final attempt at successful fudge.  So here you have it, my decadent fudge – decadent due to the heavy cream, cognac, raspberry extract, and pecans that make this particular fudge exceedingly special.

For the record, this fudge turned out perfect – velvety, melt in your mouth, perfect –  and it held its form. Finally!!



  • 4 oz bittersweet baking Chocolate (chopped)
  • 2 oz unsweetened baking Chocolate (chopped)
  • 1 cup Sugar
  • 1 cup Heavy Cream
  • 3 tbsp Cognac
  • 1/2 tsp Raspberry Extract
  • 1/4 tsp Salt
  • 1/4 cup (1/2 Stick) Butter (cubed)
  • 1 cup chopped Pecans


  1. Line a loaf pan with plastic wrap.
  2. Lightly spray the plastic wrap with oil.
  3. Combine the sugar, chocolate, cream, cognac, raspberry extract, and salt in a deep heavy bottomed pot.
  4. Bring the mixture to a boil.  Do not stir your mixture after it has started to boil.
  5. Insert a candy thermometer, and allow your syrup to continue to cook until it reaches the softball stage and your thermometer reads 236 F (~113 C).
  6. Meanwhile, use a wet brush to brush down the sides of the pot to prevent any crystals from forming.
  7. Once the syrup has reached the soft ball stage, turn off the burner, and let it cool back down to 110 F (~43 C).
  8. When the syrup had cooled sufficiently, stir in the butter.
  9. Stir in the pecans.
  10. Press the fudge into your loaf pan using an oiled spoon or spatula.
  11. Let it set overnight before cutting it into individual pieces.


2 Comments Add yours

  1. chefkreso says:

    Thanks for the recipe, this is a must try next year 😀

    Liked by 1 person

    1. You’re welcome. Enjoy!

      Liked by 1 person

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