With Christmas just around the corner it will soon be time to start making those traditional holiday treats for serving and for gift giving! And what could be more traditional than a batch of fudge?!!
Chocolate or Butterscotch Pecan Fudge
Yield: about 1 lb.; about 64 (1 inch) or 32 (2 inch) squares
Serving Size: two 1 inch squares or one 2 inch square
4 cups granulated sugar
1 cup evaporated milk
1/3 cup heavy cream
1/4 cup light corn syrup
1/4 teaspoon salt
2/3 cup semi-sweet or dark chocolate chips or pieces (or butterscotch chips)
1/4 cup unsalted butter
1 Tablespoon vanilla
1-1/4 cups chopped pecans
Line the bottom and sides of 8-inch square pan with waxed paper. Coat the waxed paper with butter.
TIPS:
If necessary, to stop the waxed paper from sliding about lightly spray oil or butter small areas on the bottom and sides of the pan before pressing in and smoothing the waxed paper. Line the bottom with a single sheet and cut a strip to go around the edges. Cut a longer strip(s) to lay down and over hanging the sides of the pan — placing underneath the full sheet lining the bottom of the pan — to help lift the fudge out of the pan after it has set. Be sure to cut to to size and to smooth the waxed paper so there are no wrinkles to cause indents in the fudge.
In 4 quart Dutch oven pot, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate (or butterscotch) is melted and sugar is dissolved.
Cook, stirring occasionally, until reaching between 235 F to 238 F degrees on a candy thermometer or until it just reaches the early to mid range of soft ball stage.
Remove from heat.
Stir in butter.
Cool mixture undisturbed (without stirring) to 120°F, about an hour.
Add vanilla.
Beat vigorously and continuously 5 to 10 minutes, using a wooden spoon, until mixture is thick, no longer glossy, and it will hold its shape when dropped from the spoon.
Quickly stir in nuts.
Spread in pan. Let sit at room temperature, away from any sources of heat, until fully set and firm.
Remove the block of fudge from the pan and place on a cutting board or confectioners’ marble. Cut into 1 or 2 inch sized squares. Wipe any excess butter off the bottoms of each square if required.
For more about proper temperature ranges and stages when making candies, caramel, and fudge:
Chocolate or Butterscotch Pecan Fudge
For absolutely perfect fudge every time invest in a candy thermometer! Such a small price to pay (they are very inexpensive/cheap) for such big rewards.
Instructions
-
.
Chocolate (or Butterscotch) Pecan Fudge
Yield: about 1 lb.; about 64 (1 inch) or 32 (2 inch) squares
Serving Size: two 1 inch squares or one 2 inch square
4 cups granulated sugar
1 cup evaporated milk
1/3 cup heavy cream
1/4 cup light corn syrup
1/4 teaspoon salt
2/3 cup semi-sweet or dark chocolate chips or pieces (or butterscotch chips)
1/4 cup unsalted butter (plus extra for greasing)
1 Tablespoon vanilla
1-1/4 cups chopped pecans
Line the bottom and sides of 8-inch square pan with waxed paper. Coat the waxed paper with butter.
TIPS:
If necessary, to stop the waxed paper from sliding about lightly spray oil or butter small areas on the bottom and sides of the pan before pressing in and smoothing the waxed paper. Line the bottom with a single sheet and cut a strip to go around the edges. Cut a longer strip(s) to lay down and over hanging the sides of the pan -- placing underneath the full sheet lining the bottom of the pan -- to help lift the fudge out of the pan after it has set. Be sure to cut to to size and to smooth the waxed paper so there are no wrinkles to cause indents in the fudge.
In 4 quart Dutch oven pot, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate (or butterscotch) is melted and sugar is dissolved.
Cook, stirring occasionally, until reaching between 235 F to 238 F degrees on a candy thermometer or until it just reaches the early to mid range of soft ball stage.
Remove from heat.
Stir in butter.
Cool mixture undisturbed (without stirring) to 120°F, about an hour.
Add vanilla.
Beat vigorously and continuously 5 to 10 minutes, using a wooden spoon, until mixture is thick, no longer glossy, and it will hold its shape when dropped from the spoon.
Quickly stir in nuts.
Spread in pan. Let sit at room temperature, away from any sources of heat, until fully set and firm.
Remove the block of fudge from the pan and place on a cutting board or confectioners' marble. Cut into 1 or 2 inch sized squares. Wipe any excess butter off the bottoms of each square if required.
Leave a Reply