pecan praline fudge

We're in full on Christmas baking mode here on the Burton ranch. And what's more Christmas-y than fudge? I mean besides the baby Jesus and Santa Claus and whatnot. But besides all that, the fudge is where it's at, am I right? Yes, I am.

Here's the thing about fudge. It makes me feel like an official candy making genius whenever it comes out right. There is a candy thermometer involved, constant stirring, soft ball and hard ball stages, and copious amounts of hot sugar. Fudge making can be a bit of a precarious activity. But, when it comes out right, it's so worth it.

Have I just scared you out of making this? Don't be scurred. Invest in a candy thermometer (they're like a couple bucks, totally worth it), don't walk away from your boiling pot of molten sugar, and just keep stirring. You'll be fine. Plus this fudge is pretty intensely awesome. There are pecans and toffee bits involved. I mean, if that doesn't sell you on this fudge, I don't know what will, quite honestly.

Next up? Peanut brittle. My dad is the official peanut brittle aficionado in our family so this next post will be straight from dear ol' dad. Stay tuned!

Pecan Praline Fudge

Ingredients:
1 3/4 cups firmly packed brown sugar
3/4 cup whipping cream
1/4 cup butter
1 (7-ounce) jar marshmallow créme
1/2 cup butterscotch-flavored baking chips
1 cup chopped pecans
3/4 cup toffee bits
1 tsp vanilla
Pecan halves, if desired

Directions:
Line 9-inch square pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray; set aside.

Combine brown sugar, whipping cream, butter and marshmallow crème in 3-quart nonstick saucepan. Cook over medium heat until mixture comes to a full boil (8 to 12 minutes). Continue cooking, stirring constantly, until candy thermometer reaches 240°F. or small amount of mixture dropped into ice water forms a soft ball (6 to 8 minutes).

Using wire whisk, quickly stir in butterscotch chips until melted. Remove from heat; stir in chopped pecans, toffee bits and vanilla.

Pour mixture into prepared pan. Top with pecan halves, if desired. Cool completely; cut into 1-inch squares.

Yield: ~64 pieces of fudge

Source: Cupcakes & Cashmere