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Creamy Datil Pepper Fudge with Sea Salt and Pecans

Course Dessert
Cuisine Desserts


  • 16 oz chopped chocolate – (use good quality chocolate)
  • 1 (13 oz) can condensed milk (not evaporated milk)
  • 1 (7 oz) jar marshmallow cream
  • 1 teaspoon vanilla extract
  • 1 Tablespoon butter, at room temperature
  • 1/8 teaspoon Nuthin’ But Datil
  • 2/3 cup chopped nuts ( I used pecans, my grandmother’s favorite)
  • 1 Tablespoon coarse sea salt


  • Line an 8” x 8 “square pan with foil.
  • In a large microwave safe bowl, add chocolate and condensed milk.
  • Microwave on high for 3 minutes, stopping after each minute to stir completely.
  • Stir in marshmallow cream, butter, vanilla, and Nuthin’ But Datil.
  • Once fully incorporated, stir in the nuts.
  • Fold the fudge into the foil lined pan and sprinkle with the sea salt.
  • Chill for 3-4 hours,
  • Once fudge is set, remove from pan and place on cutting board.
  • Cut into squares and serve with love.