Tested till perfect Pecan Bourbon Fudge

Pecan Bourbon Fudge

Inspired by praline from New Orleans, this fudge isn't timid with the bourbon, which balances its sweetness.

By The Canadian Living Test Kitchen

Source: Holiday Best: 2008 - on newsstands now!

Recipe5 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 64 pieces


  • 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
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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.)

Nutritional Information Per piece: about

cal 59 pro 0 total fat 2g sat. fat 1g
carb 11g fibre 0 chol 5mg sodium 13mg

% RDI:

calcium 1 iron 1 vit A 1
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