Brown Sugar Pecan Fudge Balls Recipes

BROWN SUGAR-PECAN FUDGE BALLS

Steps:

• Coat inside of medium metal bowl with 1/2 teaspoon butter. Place remaining butter in same bowl; set aside.
• Combine sugars, half and half and salt in medium saucepan that's at least 4 inches deep. Let stand 10 minutes. Stir over medium-low heat until sugars are almost dissolved, frequently brushing down sides of pan with wet pastry brush, about 12 minutes. Increase heat to medium. Continue to stir until syrup comes to boil, occasionally brushing down sides of pan, about 10 minutes longer. Attach candy thermometer. Boil syrup without stirring until candy thermometer registers 234°F, about 16 minutes (caramel will bubble vigorously in pan).
• Attach thermometer to bowl with butter. Pour caramel over butter (do not scrape pan). Add vanilla (but do not stir). Cool caramel just to 112°F, about 1 hour 30 minutes. Using electric mixer, beat caramel until sheen just begins to disappear and mixture thickens slightly, about 4 minutes. Stir in chopped pecans. Cool mixture until thick enough to roll into balls, about 2 hours.
• Line 4 baking sheets with waxed paper. Using about 1 tablespoon mixture for each ball, spoon mixture in 48 mounds on 1 sheet. Press or roll each mound between palms of hands into ball. Refrigerate 30 minutes.
• Stir chocolate in medium bowl set over saucepan of barely simmering water until smooth and candy thermometer registers 115°F (do not allow bottom of bowl to touch water). Remove from over water. Drop 1 ball into chocolate. Using fork, turn to coat. Using fork tines, lift ball from chocolate, allowing excess to drip into bowl. Using knife as aid, slide ball off fork onto second prepared sheet. Repeat with 15 balls, rewarming chocolate as needed to maintain temperature of 115°F. While chocolate is still wet, sprinkle with 1/4 cup sprinkles. Repeat with remaining fudge balls and sprinkles in 2 more batches, placing 16 balls on each of remaining 2 unused sheets.
• Chill balls until coating is firm, about 30 minutes. (Can be prepared 2 weeks ahead. Refrigerate in covered containers.) Let stand 20 minutes at room temperature before serving.

BUTTER PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir)., Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

BROWN SUGAR-PECAN FUDGE BALLS

Steps:

• Coat inside of medium metal bowl with 1/2 teaspoon butter.
• Place remaining butter in same bowl; set aside.
• Combine sugars, half and half and salt in medium saucepan that’s at least 4 inches deep.
• Let stand 10 minutes.
• Stir over medium-low heat until sugars are almost dissolved, frequently brushing down sides of pan with wet pastry brush, about 12 minutes.
• Increase heat to medium.
• Continue to stir until syrup comes to boil, occasionally brushing down sides of pan, about 10 minutes longer.
• Attach candy thermometer.
• Boil syrup without stirring until candy thermometer registers 234°F, about 16 minutes (caramel will bubble vigorously in pan).
• Attach thermometer to bowl with butter.
• Pour caramel over butter (do not scrape pan).
• Add vanilla (but do not stir).
• Cool caramel just to 112°F, about 1 hour 30 minutes.
• Using electric mixer, beat caramel until sheen just begins to disappear and mixture thickens slightly, about 4 minutes.
• Stir in chopped pecans.
• Cool mixture until thick enough to roll into balls, about 2 hours.
• Line 4 baking sheets with waxed paper.
• Using about 1 tablespoon mixture for each ball, spoon mixture in 48 mounds on 1 sheet.
• Press or roll each mound between palms of hands into ball.
• Refrigerate 30 minutes.
• Stir chocolate in medium bowl set over saucepan of barely simmering water until smooth and candy thermometer registers 115°F (do not allow bottom of bowl to touch water).
• Remove from over water.
• Drop 1 ball into chocolate.
• Using fork, turn to coat.
• Using fork tines, lift ball from chocolate, allowing excess to drip into bowl.
• Using knife as aid, slide ball off fork onto second prepared sheet.
• Repeat with 15 balls, rewarming chocolate as needed to maintain temperature of 115°F.
• While chocolate is still wet, sprinkle with 1/4 cup sprinkles.
• Repeat with remaining fudge balls and sprinkles in 2 more batches, placing 16 balls on each of remaining 2 unused sheets.
• Chill balls until coating is firm, about 30 minutes.
• (Can be prepared 2 weeks ahead. Refrigerate in covered containers.) Let stand 20 minutes at room temperature before serving.
• Makes 48.