Pecan Bourbon Fudge
This recipe makes 64 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 59 |
| pro | 0 |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 11 g |
| fibre | 0 |
| chol | 5 mg |
| sodium | 13 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 1 |
- Portion size: 64 pieces
Inspired by praline from New Orleans, this fudge isn't timid with the bourbon, which balances its sweetness.
Ingredients
- 2 cups 2cupspacked brown sugar
- 1 cup 1cupgranulated sugar
- 3/4 cup 3/4cupwhipping cream
- 2 tbsp 2tbspcorn syrup
- 2 tbsp 2tbspunsalted butter, cubed
- 1/4 tsp 1/4tspsalt
- 1 Pinch 1Pinchbaking soda
- 3 tbsp 3tbspbourbon whiskey
- 1 tsp 1tspvanilla
- 1/2 cup 1/2cupchopped toasted pecanpecans
Preparation
Grease 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.)
Source : Holiday Best: 2008 - on newsstands now!
