1/3 c ghirardelli's ground sweet chocolate (& Cocoa) .
1 c pecan halves, toasted (optional) .
1/8 tsp salt .
1 2/3 c powdered sugar (sifted works best, but you don't have to) .
1/2 c heavy cream .
1 tsp vanilla .
1/2 c brown sugar (I like dark brown)
Directions
Step #1 If your pecans aren't toasted, you'll want to do that first - you can do that by throwing them in a skillet with a couple tbsp butter (this is in addition to the butter needed for the fudge) & sprinkling them with brown sugar - cook them over med-heat/flame until brown.
Step #2 Allow them to cool on wax paper while you make the fudge.
Step #3 Please note: if you decide not to include the pecans, consider doubling the recipe - if you don't, the fudge will only be a little over 1/2" deep.
Step #4 Grease an 8x8 pan.
Step #5 In large pot, cream, salt, sugar, put butter, & ground chocolate & over med-heat/flame stirring frequently until boiling lightly.
Step #6 Reduce heat slightly - just enough to keep a low boil - & continue boiling for 5 mins stirring constantly.
Step #7 After 5 mins, remove this from heat & stir in the vanilla then powdered sugar (a little at a time).
Step #8 Beat until smooth (if you didn't sift your sugar - it won't go completely smooth, but will still taste great).
Step #9 Add pecans & pour this into 8x8 pan.
Step #10 Cool for 30 min or until set (put it in the fridge for faster setting.
Step #11 Slice & enjoy :).
Step #12 A fun modification to the recipe is to prepare it without the pecans, & then roll them in melted white, allow it to set until soft, then roll this into one inch balls, put them in the freezer until hard (about 30 min), milk or dark chocolate chips.
Step #13 Then allow them to set (the fridge can speed that up).