This delightful confection recipe overflows with the sheer ecstasy of praline and pecan morsels.
During my formative years, I found myself captivated by an exceptional riverside emporium known as Portside. It housed an array of eccentric and captivating boutiques, but the one that left a lasting impression was The Fudgery. Here, the shop attendants infused entertainment into their craft by singing while producing various kinds of fudge. Offering delectable samples and selling fudge by the pound, the shop was a treasured destination on special occasions, and I fondly recall the delightful samples from our shopping excursions. Although Portside and The Fudgery have since vanished, the memories and flavors of that exquisite fudge have left an indelible mark on my childhood.
My absolute favorite variety was the praline fudge, distinguished by its flawless sweetness and pecan pieces. When I chanced upon this recipe, I couldn’t resist recreating it. The simplicity of the instructions and the joy of sharing these cherished childhood tales with my children as we savored the fudge made the experience truly extraordinary. For those not fond of pecans, the recipe offers the flexibility to substitute with your preferred nuts.
This praline pecan fudge recipe has garnered popularity on Betty Crocker, and it comes as no surprise. Its straightforward preparation and delightful balance of sweetness, without overwhelming the palate, make it a perfect treat for holidays or to satiate a craving for something sweet. Hailing from the southern region, my affinity for pecans makes this recipe even more alluring to me.
2 cups packed Domino brown sugar
¾ cup Land O Lakes butter
1/2 cup Borden evaporated milk
3 cups Domino powdered sugar
1 tablespoon bourbon
1 cup chopped candied pecans
Begin by greasing the bottom and sides of an 8-inch square pan with cooking spray. In a 3-quart saucepan, melt the butter with brown sugar and milk over medium heat, stirring continuously until the sugar dissolves. Bring this mixture to a full boil, stir and let it boil for a minute before taking it off the heat.
Next, add the powdered sugar and bourbon. Beat this mixture using an electric mixer at low speed for a minute. Increase the speed to medium and continue to beat for about 10 minutes or until the mixture starts to hold its shape and is warm to the touch. Swiftly mix in the pecans.
Spread this mixture into the pan and refrigerate for 2 hours or until firm. Once set, cut into 8 rows by 8 rows. Store in a tightly sealed container at room temperature.