Sunday, December 25, 2011

Pecan Fudge



The holiday season is not over yet and many of you will need to be bringing hostess gifts to parties and open houses.  This fudge, on a pretty plate, is a great gift.  I have been searching for a fudge recipe that reminds me of the one my maternal grandmother used to make and this one, with pecans, seems pretty close.  Wish my mother were here to taste and confirm.  

Ingredients
2 scant cups or 440g sugar
1 teaspoon salt
6 tablespoons or 85g butter
1 cup or 237ml heavy whipping cream
3 1/2 cups or 205g of marshmallows
3 cups or 525g of semisweet chocolate in bars, chopped up, or chips
1 teaspoon or 5ml vanilla extract
1 cup or about 105g of pecans

Method
Chop half of your pecans rather coarse and the other half into finer pieces.


Line a 9in x 13in (approx. 23cm x 33cm) metal baking pan with parchment paper.

Add the sugar, salt, butter, cream, and marshmallows to a large saucepan.


Cook the mixture over medium heat until the marshmallows and butter begin to melt, about five minutes.

Once the marshmallows have melted, bring the mixture to a boil, and boil for five minutes. It will bubble all over the place and darken slightly. Take the pan off of the heat.



Add the chocolate and vanilla and mix it all together until the chocolate has melted and everything is nice and smooth.  The oil started to separate out a little so I just mixed quicker and it seemed to come together again.
My chocolate was a combination of semi-sweet chocolate chips and semi-sweet baking chocolate chopped up from squares.  The 16 oz bag of Nestle Tollhouse morsels is only 453g and you need 525g for 3.5 cups.
This is VERY chocolatey!

Working quickly, add in your coarsely chopped pecans and mix thoroughly.  Pour the mixture into your lined baking pan, spread out with a spatula or spoon and sprinkle quickly with the finely chopped pecans.



Let this sit at room temperature for at least three hours or chill it in the refrigerator atop a cooling rack so that air can circulate around the pan for about half an hour before you slice it. 

Cut into squares. This fudge will keep at room temperature for 10 days in an airtight container.  Or on a plate covered tightly in cling film.


Enjoy!

Adapted from this original recipe.


This post has been shared as part of a chocolate/cocoa round up. Please follow this link to see all of the wonderful recipes at Spice and Sugar Tales.



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2 comments:

  1. At Home with RebeckaDecember 9, 2012 at 12:50 PM

    http://athomewithrebecka.com/holiday-recipe-exchange-and-linky-party/
    Goodness! Your pecan fudge is making my mouth water!! Thanks again for linking up to my Holiday Recipe Exchange

    ReplyDelete

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