| 1 | If using an electric stove, preheat the largest burner to highest setting line a 6" x 8" x 2" pan or dish with aluminum foil. |
| 2 | No need to veggie spray the foil since the fudge will not stick. |
| 3 | Combine all ingredients (except the pecan pieces) in a 10" dutch oven (he uses cast iron). |
| 4 | Place on preheated burner and bring to a full rolling boil while stirring continuously - cook 4.5 minutes, stirring continuously with a stainless steel whisk. |
| 5 | Remove from heat and continue stirring until mixture stops boiling. |
| 6 | Set a sheet pan (approx. |
| 7 | 10" x 15") on top of a cold wet towel (cold tap water is fine). |
| 8 | Pour mixture onto the sheet pan. |
| 9 | Using a spatula, move mixture around so as to combine and blend those fudge crystals beginning to form on the bottom of the pan. |
| 10 | After 2-3 minutes move sheet pan to a fresh cold towel and continue blending after a few minutes move sheet to another cold towel and as mixture starts to thicken begin moving and accumulating the mixture to the corner of the pan. |
| 11 | As mixture becomes very thick, pour out into the foil lined pan. |
| 12 | Spread fudge evenly and sprinkle the pecan pieces on top |
