Inspired by praline from New Orleans, this fudge isn't timid with the bourbon, which balances its sweetness.
- Portion size 64 servings
- Credits : Holiday Best: 2008 - on newsstands now!
- 2 cups packed brown sugar
- 1 cup granulated sugar
- 3/4 cups whipping cream
- 2 tablespoons corn syrup
- 2 tablespoons unsalted butter cubed
- 1/4 teaspoon salt
- 1 pinch baking soda
- 3 tablespoons bourbon whiskey
- 1 teaspoon vanilla
- 1/2 cup chopped toasted pecan
MethodGrease bottom and side of heavy saucepan. Add brown and granulated sugars, cream, corn syrup, butter, salt and baking soda; stir over medium-low heat until melted.
Bring to boil over medium heat; boil without stirring but brushing down side of pan with pastry brush dipped in cold water, for 4 to 6 minutes or until candy thermometer reaches 234°F (112°C), or soft-ball stage when 1 tsp (5 mL) dropped into cold water forms soft ball.
Dip bottom of saucepan in cold water for 1 minute. Let cool undisturbed on rack until lukewarm (110°F/45°C), 30 to 45 minutes.
With wooden spoon, beat in bourbon and vanilla until thickened, lightened and beginning to lose gloss, 4 to 5 minutes. Stir in pecans. Immediately scrape into parchment paper-lined 8-inch (2 L) square metal cake pan, spreading evenly. Let cool until set, about 30 minutes.
Remove from pan. Using knife dipped in hot water, cut into 1-inch (2.5 cm) squares. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
Nutritional facts Per piece: about
- Sodium 13 mg
- Protein trace
- Calories 59.0
- Total fat 2 g
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
- Iron 1.0
- Calcium 1.0
- Vitamin A 1.0