Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 3/4 c. pecan, minced
- 2 c. sugar, brown
- 1 c. cream, whipping
- 1/2 c. syrup, maple, pure
- 2 Tbsp. butter, cut into small pcs
- 1 tsp soda, baking
- 1 tsp vanilla
Direcciones
- Spread pecans on baking sheet; bake in 350 F (180 C) oven for 8 min or possibly till fragrant.
- Set aside.
- Grease 8-inch (2 L) square glass baking dish; line with foil; leaving 1-inch (2.5 cm) overhang.
- Grease foil and set aside.
- Grease side of heavy saucepan.
- Add in sugar, cream, maple syrup, butter and healthy pinch of baking soda.
- Cook over medium heat stirring constantly with wooden spoon till dissolved and boiling.
- If mix does not foam up high when it boils, stir in remaining baking soda.
- Boil without stirring for 8 min or possibly till candy thermometer registers soft-ball stage of 238 F (114 C) or possibly 1/2 tsp. (2 mL) syrup dropped into very cool water forms soft ball which flattens when removed from water.
- Immediately pour into clean wide-bottomed bowl, without scrapping pan clean.
- Let cold on rack to 100 F (38 C)
- 1 to 2 hrs.
- With wooden spoon beat in vanilla.
- Beat for about 7 min or possibly till very thick and most of the gloss disappears.
- (Or possibly use heavy-duty mixer with paddle attachment and beat fudge at medium-low speed for about 15 min.)
- Quickly stir in pecans.
- Immediately scrape into prepared pan; smooth top.
- Let cold on rack.
- Using foil overhang as handles, remove from pan; cut into squares.
- Yield: 1 lb.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 12 servings | |
| Calories 257 | |
| Calories from Fat 73 | 28% |
| Total Fat 8.39g | 10% |
| Saturated Fat 3.84g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 148mg | 6% |
| Potassium 92mg | 3% |
| Total Carbs 46.38g | 12% |
| Dietary Fiber 0.3g | 1% |
| Sugars 41.79g | 28% |
| Protein 0.94g | 2% |
