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Ingredients
- 1 1/2 cups packed light brown sugar
- 14 T butter
- 1 can (5 oz) evaporated milk
- 1/4 cup light corn syrup
- 1/2 cup confectioner's sugar
- 1 tsp bourbon whiskey
- 2 pkgs (12 oz each) semisweet chocolate chips – 4 cups
- 1 can (14 oz) sweetened condensed milk
- 1 tsp oil
- 84 pecan halves – about 4 oz - 1 cup
Details
Servings 42
Preparation
Step 1
Coat 8” square baking pan with cooking spray; line with enough plastic wrap to overhang two sides by 2”.
In pot, combine brown sugar, 10 T butter, evaporated milk and corn syrup; over medium-high heat, bring to boil, stirring constantly. Reduce heat to medium; cook, stirring occasionally, until mixture registers 235° on candy thermometer for softball stage, about 10 minutes. Transfer mixture to bowl; add confectioner's sugar. On medium speed, beat until smooth and slightly thickened, 2-4 minutes; beat in bourbon. Immediately spread in pan. Refrigerate.
In microwave safe bowl, combine 3 cups chocolate chips, sweetened condensed milk and remaining 4 T butter. Microwave on medium in 1 minute intervals, stirring, until melted and mixture is smooth. Pour mixture over praline fudge in pan. Cover; refrigerate until set, about 1 hour.
Use plastic wrap to help lift the fudge from the pan. Trim edges. Cut fudge into 42 (1 1/4” x 1”) pieces. Invert some pieces so chocolate layer is on the bottom. In clean, dry microwave safe bowl, combine remaining 1 cup chocolate chips with oil. Microwave on medium in 30 second intervals, stirring, until melted and smooth. Working with 2 pecan halves at a time, place dot of chocolate on bottoms of nuts and arrange on each fudge piece. Drizzle remaining chocolate over nuts.
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