This fudge recipe brims with the sheer delight of praline and pecan morsels.
In my early years, I was enamored with a unique riverside shopping complex called Portside. It was home to an array of quirky and fascinating shops, but what stood out was The Fudgery. Here, the shop assistants added an element of entertainment by singing as they crafted various kinds of fudge. They offered samples and sold the fudge by the pound. Though we only bought some on special occasions, I cherished the samples I’d get during our shopping trips. While Portside and The Fudgery no longer exist, the memories and flavors of that delicious fudge have left an indelible mark on my childhood.
My absolute favorite was the praline fudge, with its perfect sweetness and pecan pieces. When I stumbled upon this recipe, I couldn’t resist recreating it. The simplicity of the recipe and the joy of sharing these childhood stories with my kids as we indulged in the fudge made the experience truly special. If you’re not a fan of pecans, the recipe is flexible enough to substitute with your preferred nuts.
This praline pecan fudge recipe has gained popularity on Betty Crocker, and I’m not the least bit surprised. It’s so simple to make and has a wonderful balance of sweetness without being overwhelming. I envisage making this delightful treat on holidays or simply to satisfy a sweet craving. Hailing from the south, my love for pecans makes this recipe even more perfect for 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.