Pecan Toffee Fudge Recipes
BUTTER PECAN FUDGE
Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. -Pam Smith, Alta Loma, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds (64 pieces).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
COFFEE-PECAN FUDGE
This fudge is soooo good and rich. Perfect taste of chocolate and coffee. For gift giving you can pour into mini loafpans, then slice each loaf and individually wrap in cellophane wrap and tie with a large ribbon. This came from Southern Living Christmas 2004. This is an easy recipe to make and I am not sure of the actual prep time because it depends on too many things.
Provided by nascarmom
Categories Candy
Time 45m
Yield 1 1/3 lbs., 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in a 4 quart heavy saucepan.
- Cook over medium heat, stirring constantly, 10 to 15 minutes or until sugar dissolves and marshmallows melt.
- Bring to a boil.
- Cook, without stirring, until a candy thermometer registers 234 degrees which is the soft ball stage.
- Remove from heat.
- Stir in chocolate morsels until melted.
- Stir in pecans and vanilla.
- Spread immediately into 2 aluminum foil-lined, buttered 5 3/4" x 3 1/2" mini loafpans. I used 1 regular aluminum foil loaf pan for mine. (Lining the loafpans with aluminum foil and buttering them makes it easy to remove uncut fudge from the pans in one piece to slice it).
- Cool completely.
- Remove fudge from pans.
- Slice into 1/2" slabs.
Nutrition Facts : Calories 598.4, Fat 30.1, SaturatedFat 13.4, Cholesterol 36.5, Sodium 146.6, Carbohydrate 81.6, Fiber 3.2, Sugar 71.7, Protein 4.2
CHOCOLATE PECAN FUDGE
Even though fudge is a classic at Christmastime, people are excited for this chocolate pecan fudge year-round. Switch out the pecans with nuts that you have on hand. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 64 servings.
Number Of Ingredients 5
Steps:
- Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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