Praline Pecan Fudge Recipes

Steps:

• Spray bottom and sides of 8-inch square pan with cooking spray. In 3-quart saucepan, cook brown sugar, 3/4 cup butter and the milk over medium heat about 2 minutes, stirring constantly, until butter is melted and sugar is dissolved. Heat to full rolling boil; boil and stir 1 minute. Remove from heat.
• Add powdered sugar and bourbon. Beat with electric mixer on low speed 1 minute. On medium speed, beat 10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in pecans.
• Spread in pan. Refrigerate 2 hours or until firm. Cut into 8 rows by 8 rows. Store tightly covered at room temperature.

Steps:

• Mix the milk and sugar (equal parts of cream and sugar if you are adding to recipe).
• Boil until thermometer reaches 210F and add butter and vanilla.
• When temperature reaches soft ball stage add 1-1/2 cups pecans.
• When temperature reaches 2 degrees higher than soft ball stage, turn heat off and whip until it feels heavy.
• Spoon on buttered platter by spoonfuls.
• Allow to cool.
• NOTE: If doubling recipe, cook 2 degrees higher.
• Soft ball stage is 235 degrees F.

Steps:

• Line a 9-inch Pyrex dish in aluminum foil and set aside.
• In a two quart heavy bottom pot, melt butter over medium-high heat.
• Add sugar and evaporated milk and blend well into butter.
• Bring to a rolling boil, reduce heat to simmer and cook approximately five minutes stirring constantly.
• Be careful not to scorch butter as mixture will caramelize.
• Remove from heat and using a large cooking spoon, stir in morsels, vanilla, marshmallow creme, praline liqueur and pecans, whipping constantly.
• Stir until mixture becomes creamy and slightly thickened.
• Pour into the Pyrex pan and allow to cool.
• Cut fudge into 1-inch squares and serve.

Steps:

• Line an 8-inch square baking pan with aluminum foil that overhangs. Coat the foil with 1 tbsp of the butter.
• In a 3-quart heavy-bottomed saucepan over low heat, cook the maple syrup, half-and-half, sugar, corn syrup, and salt until the sugar is dissolved (about 5 minutes), stirring constantly with a wooded spoon or heatproof spatula.
• Bring he mixture to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in water to prevent the sugar from crystallizing.
• Place a candy thermometer in the pan and cook the mixture without stirring until it registers 238°F on the thermometer (about 15 minutes).
• Remove the pan from the heat, remove the thermometer and place in warm water to cool it.
• Sprinkle a marble board, or the back of a baking sheet with cold water, and immediately pour the hot mixture on the marble DO NOT SCRAPE THE BOTTOM OF THE PAN! (THIS CREATES HARD PARTS AND WILL THROW OFF THE CONSISTENCY OF THE WHOLE BATCH).
• Dot the surface with remaining 3 tablespoons of butter. Let the mixture cool on the marble until it registers 110 F on the thermometer (about 5 minutes, or 15 minutes with a baking sheet).
• Scrape the mixture into a stand mixer, add the vanilla, and with the paddle attachment, beat for 5-10 minutes until it looses its shine and thickens OR put in a bowl and use a wooden spoon.
• Add chopped pecans, turn into prepared pan and use fingertips to even the top and press the fudge into the corners. Place the pan on a cooling rack and let set for 2 hours.

Steps:

• Butter a 9x5-inch pan.
• In a medium saucepan, heat sugar, butter, cocoa, milk, vanilla and salt over low heat, stirring until smooth. Stir in chopped pecans.
• Spread quickly in a buttered 9x5-inch loaf pan. Cool. Cut into squares.

Steps:

• Lightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper.
• Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat; stir in the butter, vanilla, and chopped pecans.
• Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place.

Steps:

• Cake:
• Preheat oven to 350 degrees.
• Combine butter, cocoa and water in a saucepan.
• Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.
• Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
• Combine the butter mixture and buttermilk mixture; beat until well blended.
• Combine the sugar, flour and salt in a bowl; mix well.
• Gradually add the flour mixture to the buttermilk mixture; beat until blended.
• The batter should be thin.
• Spray three 8" round cake pans with cooking spray and line them with wax paper.
• Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.
• Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
• To assemble the cake:.
• Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
• Slowly pour the frosting over the center of the cake.
• Spread it to the edges of the cake, allowing some frosting to run down the sides.
• Chocolate Ganache:.
• Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.
• Gradually add the butter, whisking until smooth and melted.
• Cool, whisking often, until spreading consistency, about 15-20 minutes.
• Praline Frosting:.
• Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
• Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
• Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
• Pour immediately over the cake.