Friday, December 3, 2010

The Seventh Day of Christmas: Pecan Bourbon Fudge

Pecan Bourbon Fudge

Everyone looks for fudge in a holiday food fashion parade and you will find this one particularly smooth. Its southern cajun style is expressed in the toasted pecans coupled so well with brown sugar and that rich bourbon sweetness. Dress them up with wrapping and ribbons, send them off down the culinary catwalk or offer them as gifts to enjoy.

2 cups brown sugar 500 ml

1 cup granulated sugar 250 ml

3/4 cups whipping cream 175 ml

2 tbsp corn syrup 25 ml

2 tbsp unsalted butter 25 ml

1/4 tsp salt 1 ml

pinch baking soda

3 tbsp bourbon whiskey 45 ml

1 tsp vanilla 5 ml

1/2 chopped pecans 125 ml

Layer the bottom of a heavy bottomed saucepan with shortening and add sugars, cream, corn syrup, butter, salt and baking soda. Stir over medium low heat until melted.

Bring to a boil by stirring for 4-6 minutes or until the candy thermometer reaches 234 degrees F. (112 degrees C.) or when 1 tsp of the hot syrup dropped into cold water forms a soft, pliable ball (soft ball stage). Dip bottom of saucepan in cold water for one minutes. Let cool undisturbed for 30-45 minutes. Beat in bourbon and vanilla until thickened for 4-5 minutes, lightened. Stir in pecans. Immediately scrape into a parchment paper-lined cake pan spreading evenly. Let cool until set approximately 30 minutes. Cut into 1-inch squares or larger. Place into an airtight container and store for at least 2 weeks if they last that long. As one keeps a private hideaway for Christmas gifts, it may be wise for you to stock a secret candy and confection pantry to save that sweet stash.

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