Pecan Bourbon Fudge
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Inspired by praline from New Orleans, this fudge isn't timid with the bourbon, which balances its sweetness.
Servings: 64 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 59 |
| pro | trace |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 11 g |
| fibre | trace |
| chol | 5 mg |
| sodium | 13 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
Suggested Recipes
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2 cups (500 mL) packed brown sugar
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) whipping cream
2 tbsp (25 mL) corn syrup
2 tbsp (25 mL) unsalted butter, cubed
1/4 tsp (1 mL) salt
Pinch baking_soda
3 tbsp (45 mL) bourbon whiskey
1 tsp (5 mL) vanilla
1/2 cup (125 mL) chopped toasted pecans
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.)
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!
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