Ingredients with Measurements:
- 2 cups granulated sugar
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 2 cups chopped pecans
- 1 teaspoon vanilla extract
Special equipment needed:
- Candy thermometer
- 8x8 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Line an 8x8 inch baking dish with parchment paper.
2. In a medium saucepan, combine sugar, heavy cream, butter, corn syrup, and salt.
3. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
4. Insert a candy thermometer and continue to cook, stirring occasionally, until the temperature reaches 238°F (soft ball stage).
5. Remove from heat and stir in chopped pecans and vanilla extract.
6. Beat the mixture with a wooden spoon until it thickens and loses its gloss.
7. Pour the mixture into the prepared baking dish and smooth the top.
8. Let the fudge cool to room temperature, then refrigerate for at least 2 hours.
9. Once the fudge is firm, remove it from the baking dish and cut into squares.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Soft ball stage: 238°F
Serving size:
- Makes about 16 pieces
Nutritional information:
- Calories per serving: 280
- Fat: 18g
- Carbohydrates: 29g
- Protein: 2g
Substitutions for ingredients:
- Light corn syrup can be substituted with honey or agave nectar.
- Chopped pecans can be substituted with other nuts such as walnuts or almonds.
Variations:
- Add 1/2 cup of mini marshmallows for a creamier texture.
- Replace vanilla extract with other flavors such as almond or maple.
Tips and tricks:
- Use a wooden spoon to beat the fudge for a smoother texture.
- If the fudge is too soft, refrigerate for longer until it firms up.
- To prevent crystallization, avoid stirring the mixture once it comes to a boil.
Storage instructions:
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- To soften the fudge, let it sit at room temperature for a few minutes before serving.
Presentation ideas:
- Serve the fudge on a platter with a dusting of powdered sugar.
- Wrap individual pieces in parchment paper for a cute gift.
Garnishes:
- Sprinkle chopped pecans on top of the fudge for added texture.
Pairings:
- Serve with a cup of hot cocoa or coffee.
Suggested side dishes:
- Fresh fruit such as strawberries or raspberries.
Troubleshooting advice:
- If the fudge is too hard, try adding a tablespoon of milk and beating it again.
Food safety advice:
- Use caution when handling hot sugar mixture as it can cause burns.
Food history:
- Fudge originated in the United States in the late 19th century.
Flavor profiles:
- Sweet, nutty, and creamy.
Serving suggestions:
- Serve as a dessert or a sweet snack.
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