Pecan Fondant Recipes

FONDANT SLOW-ROASTED SWEET POTATOES - WITH MAPLE BUTTER PECANS

Steps:

• Preheat oven to 240°C/465°F (220°C fan).
• Cut the potatoes into 3cm / 1.2" discs.
• Place the potatoes in a large roasting pan or baking sheet with tallish sides (we're adding liquid later).
• Drizzle with butter and oil, sprinkle with half the salt and pepper. Squidge around, turn potatoes, sprinkle with remaining salt and pepper.
• Roast: Place in the oven and roast for 20 minutes.
• Turn, continue roasting: Carefully turn potatoes, then roast for a further 15 minutes.
• Baste, add stock: Spoon the butter/oil collecting in the pan over the potatoes. Then carefully pour the stock in around the potatoes, and scatter the garlic into the liquid.
• Roast to absorb stock: Return to the oven, and roast for a further 15 to 20 minutes or until most of the liquid has been absorbed/evaporated. The exact time depends on the height of pan walls / how heavy-based your pan is etc.
• Assemble & serve: Transfer potatoes to serving platter, scraping up some of the pan juices as you go (Note 5), and piling them high on the plate. Pour over Maple Butter Pecan Sauce and sprinkle with fresh thyme leaves just before serving. Serve warm - or at room temperature!
• Place pecans in a saucepan or small skillet over medium high heat. Stir for 30 seconds until you can smell the pecans. Add remaining ingredients, then once the butter melts and it starts bubbling, simmer on medium heat for 1 1/2 minutes until it reduces and thickens slightly (it gets thicker as it cools).
• Transfer to serving jug. Serve over potatoes.

STUCKEY'S PECAN LOG ROLLS

Steps:

• Line a 9x5 inch loaf pan with buttered wax paper; set aside.
• Combine corn syrup, water and sugar in small heavy saucepan.
• Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
• Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals.
• Add candy thermometer.
• Continue to cook until mixture reaches the hard-ball stage (255 degrees F).
• Meanwhile, beat egg white and cream of tarter with heavy duty electric mixer, until stiff but not dry.
• Slowly pour hot syrup into egg white, beating constantly.
• Add vanilla extract.
• Beat until candy forms soft peaks and starts to lose its gloss.
• Spoon fondant into the prepared pan.
• Cut into three strips lengthwise, then crosswise in center.
• Freeze until firm.
• Roll into logs.
• Place back in freezer.
• Line another baking sheet with wax paper, set aside.
• Melt caramels with water in small but heavy saucepan over low heat.
• Stir occasionally.
• Arrange pecans on wax paper.
• Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat.
• While still warm, roll in pecans to completely coat the outside.
• Place on prepared baking sheet to set.
• Repeat with remaining fondant pieces.
• Reheat the caramel mixture if it becomes too thick.
• Cut finished logs into 1/2 inch slices.
• Store in the refrigerator in an airtight container between layers of wax paper or freeze for up to three months.

CHOCOLATE PECAN FONDANTS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Butter 2 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder. Melt the chocolate with the butter in a bowl over simmering water or in a microwave and stir until smooth. Gradually stir in the egg, then flour, nuts, sugar and a pinch of salt, and beat gently until everything is combined, but still runny.
• Divide the mixture between the pudding basins. These can now be chilled for up to a day ahead. Bake for 15 mins (or 18 mins if chilled). Turn out onto small plates and serve with ice cream. Fondants should be cooked on the outside and molten in the middle.

SOUTHERN PECAN FONDANT

Steps:

• In a heavy saucepan, combine the sugar and water and cook until mixture registers 234 degrees F on candy thermometer.
• Remove pan from heat and let cool to lukewarm (110 degrees F).
• Then beat mixture until it loses its glossiness and becomes stiff.
• Add butter, vanilla, salt and nuts.
• Mix thoroughly.
• Pour into a buttered pan about 1/2 inch deep.
• When cool, cut into squares.