Brown Sugar-Pecan Fudge Balls Recipe
2 tablespoons (1/4 stick) unsalted butter, room temperature
2 cups (packed) golden brown sugar
1 cup sugar
1 cup half and half
Pinch of salt
1 teaspoon vanilla extract
1 cup chopped pecans
32 ounces bittersweet (not unsweetened or semisweet) chocolate, chopped
3/4 cup chocolate sprinkles
Coat inside of medium metal bowl with one-half teaspoon butter. Place remaining
butter in same bowl; set aside.
Combine sugars, half and half and salt in medium saucepan that is at least four
inches deep. Let stand 10 minutes. Stir over medium-low heat until sugars are
almost dissolved, frequently brushing down sides of pan with wet pastry brush,
about 12 minutes. Increase heat to medium. Continue to stir until syrup comes to
boil, occasionally brushing down sides of pan, about 10 minutes longer. Attach
candy thermometer. Boil syrup without stirring until candy thermometer registers
234� F., about 16 minutes (caramel will bubble vigorously in pan).
Attach thermometer to bowl containing butter. Pour caramel over butter (but do
not stir). Cool caramel just to 112 degrees, about one hour and 30 minutes.
Using electric mixer, beat caramel until sheen just begins to disappear and
mixture thickens slightly, about four minutes. Stir in chopped pecans. Cool
mixture until thick enough to roll into balls, about two hours.
Line four baking sheets with waxed paper. Using about one tablespoon mixture for
each ball, spoon mixture in 48 mounds on one sheet. Press or roll each mound
between palms of hands into ball. Refrigerate 30 minutes.
Stir chocolate in medium bowl set over saucepan of barely simmering water until
smooth and candy thermometer registers 115� F. (do not allow bottom of bowl to
touch water). Remove from over water. Drop one ball into chocolate. Using fork,
turn to coat. Using fork tines, lift ball from chocolate, allowing excess to
drip into bowl. Using knife as aid, slide ball off fork onto second prepared
sheet. Repeat with 15 balls, rewarming chocolate as needed to maintain
temperature of 115� F. While chocolate is still wet, sprinkle with one-fourth
cup sprinkles. Repeat with remaining fudge balls and sprinkles in two more
batches, placing 16 balls on each of remaining two unused sheets.
Chill balls until coating is firm, about 30 minutes. (Can be prepared two weeks
ahead. Refrigerate in covered containers.) Let stand 20 minutes at room
temperature before serving.
Makes 48.
Source: Bon Appetit magazine, December 2000
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