Pecan Bourbon Fudge Pecan Bourbon Fudge

Pecan Bourbon Fudge 150 Image by: Pecan Bourbon Fudge 150 Author: Canadian Living

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!



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 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
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Baking & Desserts

Pecan Bourbon Fudge