The Whole Enchilada

Julian’s Fudge

Julian’s Fudge

with Sun-Dried Cherries

and Toasted Pecans

1 cup pecan halves

3 cups granulated sugar

¾ cup (1½ sticks) unsalted butter

⅔ cup evaporated milk

¼ teaspoon kosher salt

12 ounces best-quality bittersweet chocolate, chopped

7 ounces (contents of 1 jar) marshmallow crème

1 cup (about 6 ounces) sun-dried cherries

1 teaspoon vanilla extract

In a wide skillet, toast the pecans, stirring constantly, over low heat until they just begin to turn color and emit a nutty smell. Turn out onto paper towels and allow to cool. Chop and set aside.

Butter a 9-inch-square pan. Place the sugar, butter, salt, and milk in a heavy-duty saucepan. Stir constantly over medium heat until the sugar is dissolved. Continue to stir vigorously until the mixture comes to a rolling boil and measures 234°F on a candy thermometer. Remove from the heat and stir in the chopped chocolate and crème, stirring until the chocolate is melted and both are incorporated. Stir in the vanilla, cherries, and pecans.

Pour into the prepared pan and cover with plastic wrap. Allow to cool completely. When completely cooled, cut the fudge with a warm knife.

Makes 32 small or 16 large squares