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Monday, November 24, 2014

Thanksgiving Favorite, Praline Fudge

 

 
Every holiday season I make one batch of this fudge.  It tastes very much like a traditional praline, but no  decent candy maker would ever consider using brown sugar for it.  A true praline uses white sugar cooked long and slow to get the wonderful light brown color.  Call this a cheaters version, both for the brown sugar and the fact that it is poured in a pan and cut into squares.  It's still good enough for us.



1 1/2 cups brown sugar
1 1/2 cups sugar
1 cup evaporated milk
3 tablespoons dark Karo
2 pinches salt
2 tablespoons butter
1 teaspoon vanilla
1 1/2 cup pecan pieces



In a largish pan mix the brown sugar, sugar, evaporated milk and the karo syrup.  Cook over a medium heat until the mixture reaches soft ball on a candy thermometer or until a drop in col water forms a soft and pliable ball.  Remove from the heat and add the salt, butter and vanilla. Let it cool for about 5 minutes.  While waiting for the fudge to cool, butter a 9x9 inch baking pan.  Beat the mixture with a wooden spoon until it starts losing its gloss.  Stir in the pecan pieces and pour immediately into the prepared pan.  Let it set until it is cool and firm to the touch.  Cut into small pieces. I usually cut them about In about 3/4 inch squares.  Enjoy but remember these are very rich.

6 comments:

  1. I had perfected pralines when I lived in New Orleans, but I haven't made them in years. I like this fudge version because anything I can poor into a pan and cut up is good in my book.

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  2. Next weekend we will be on our marathon making cookie and fudge day. Den seems to like it more than I do. I just feel sugared out by the end.

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  3. Yeah, me too but it could be all the tastes I take along the way. Usually when it is over I crave something like steamed cabbage.

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  4. I definitely want to try making this. It looks so good and sweet.

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  5. It is good, sweet and very rich. Tiny squares work best!

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