Pecan Fudge

[Kerry Beal]

Pecan Fudge

Recipe to accompany the confectionary course

• 2 c brown sugar
  
• 1 c white sugar
  
• 1-1/2 c cream(heavy, 10%, or evaporated milk will do)
  
• 2 T glucose (white corn syrup)
  
• 1/2 c salted butter
  
• 2 tsp quality vanilla extract
  
• 2 c pecans, toasted
  

Prepare a loaf pan by lining with plastic wrap.

Toast pecans in oven or microwave until fragrant. Chop coarsely.

Place sugars with glucose, cream and butter in 4 to 6 quart pan. Bring to a boil, you may need to put a lid on the pan for a couple of minutes to dissolve any sugar crystals on the sides of the pan. Place thermometer in pan.

Cook over medium heat to 234 F (112 C). Remove from heat, leaving thermometer in place. Let sit totally undisturbed until cools to 110 F (43 C).

Add vanilla and start beating with a silicone spatula, a bamboo or wooden spoon until mixture starts to thicken. Add pecans and continue to beat until it starts to lose it's gloss. Pour out into prepared pan, let sit overnight before cutting.

If it suddenly hardens, you can knead it like bread dough before placing in pan.

( RG1791 )