How could you make fudge any better? With brandy of course! This butter pecan fudge
Hey everyone! How ya doin? I’m doing goooooood. You want to know why? I recently found out that fudge is super easy to make! So, today I’m going to show you how easy it is with Butter Pecan Brandy Fudge.
OK, basically fudge is made by throwing a bunch of ingredients into a pot, melting them, then cooling the mixture. I mean it’s much more complex than that, gastronomically speaking, but the actual process in the kitchen is nothing more than melting, stirring, and chilling.
There’s not much more to say really so let’s just get fudgin!
Okie doke, blokes, we need to start at the start. Let’s go over our ingredients. Unlike most of my recipes you don’t need any weird ingredients that you’ve probably never heard of and you don’t have to hit up any specialty shops. You can get all of the ingredients at your local supermarket/liquor store and they only special thing you need is roasted, salted pecans. I actually used pecans from a gift tin someone gave me, but you can use the ones from the deli department or nut aisle.
Other than that, we need butter, dark brown sugar, heavy cream, vanilla extract, confectioner’s sugar, and brandy. You also don’t have to go all out on the brandy. I picked up a bottle of Paul Mason Grande Amber Brandy which will run you about $10 a bottle. Again we’re making fudge not toasts. You don’t have to drop mad Benjis.
Oh and you’ll also need a candy thermometer. A candy thermometer simply clips onto the side of the pot and measures the heat of fudge because it has to reach a specific temperature. I’ll get to that in a sec though. Your grocery store has candy thermometers and so does Amazon.
Fudge. It’s What’s For Dinner
Noooooo. Well maybe. You’re an adult. YOLO. But anyway, start the recipe by lining an 8×8 inch pan with parchment paper, leaving some extra on the sides to use as handles. Next, put large heavy bottomed pot over medium heat. Add the butter and melt completely. Now add the white sugar, brown sugar, and cream and stir to combine. Immediately clip your candy thermometer to the side of the pot and cook, stirring occasionally, until the fudge has reached a temperature of between 225ºF and 235ºF. This is called the “Softball Stage” and should only take about 5 minutes to reach.
As soon as you’ve hit that softball stage, remove the pot from heat and stir in the vanilla extract, brandy, confectioner’s sugar, and pecans. Stir well to incorporate and pour the contents into the 8×8 inch pan. Allow to cool and then fridge the fudge for up to 3 hours. When you’re ready to serve, remove the fudge by the parchment paper handles and cut it into 1-inch squares. That’s it! You’ve fudged!
This recipe requires a little something special. Here’s a list of what you will need: