Inspired by this recipe for Creamy Fudge Hearts from Martha Stewart.
½ cup plus 2 tablespoons lactose free whole milk
1 ¾ cups sugar
4 tablespoons butter
4 to 6 ounces dark or bittersweet chocolate chips
½ cup toasted pecans, chopped
Line a 9 by 5 inch loaf pan with parchment.
In a large heavy bottomed pan bring the milk, sugar and butter to a boil stirring until the sugar dissolves. Once the sugar dissolves and the mixture boils cover for 2 minutes. Remove the lid and do not stir. Continue cooking until the mixture reaches 240° on a candy thermometer. Remove from heat.
Pour the milk, sugar and butter into a metal bowl and stir. Sprinkle the chocolate chips over the mixture and stir until the chips dissolve. Add the pecans and stir until the mixture thickens and looks opaque. Quickly pour into the prepared loaf pan and smooth into the edges of the pan.
Let cool completely then use the parchment to remove from the pan and cut into approximately 1 inch squares.
