This praline pecan fudge recipe has been a great hit over at Betty Crocker, and I am not surprised by that at all! I’m pretty sure anyone who has a taste will immediately fall in love with this. It’s SO easy! I foresee myself making this for holidays and any day really. It’s great to have handy when you have a sweet tooth and it’s not too overwhelming in the sweet department. I love pecans so much, being from the south I think it’s a requirement.
This is just perfect!
2 cups packed Domino brown sugar
¾ cup Land O Lakes butter
1/2 cup Borden evaporated milk
3 cups Domino powdered sugar
1 tablespoon bourbon
1 cup chopped candied pecans
Spray bottom and sides of 8-inch square pan with cooking spray. In 3-quart saucepan, cook brown sugar, 3/4 cup butter and the milk over medium heat about 2 minutes, stirring constantly, until butter is melted and sugar is dissolved. Heat to full rolling boil; boil and stir 1 minute. Remove from heat.
Add powdered sugar and bourbon. Beat with electric mixer on low speed 1 minute. On medium speed, beat 10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in pecans.
Spread in pan. Refrigerate 2 hours or until firm. Cut into 8 rows by 8 rows. Store tightly covered at room temperature.
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Quick Tip: Fudge stores well wrapped in wax paper and in an airtight container.
Thank you to Betty Crocker for this awesome photo.