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Chocolate or Butterscotch Pecan Fudge

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:

Making Perfect Caramel

 

 

 

Print

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.  

Author Tammy

Instructions

  1. .

    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.

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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