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    • #366373
      mos
      Participant

      Praline Fudge
      12 cups granulated sugar
      1/2 tsp lemon juice
      1 lb semisweet chocolate, coarsely chopped
      14-oz can sweetened condensed milk
      Praline Topping
      1/2 cup granulated sugar
      1/2 tsp lemon juice
      1 cup pecan halves
      Line a 8 x 8-inch square baking pan with aluminum foil, extending it over 2 sides. Generously coat the foil with cooking spray.
      Spread the sugar over the bottom of a large saucepan and sprinkle the lemon juice over it. Cook the mixture over medium heat, stirring occasionally, until the sugar becomes a deep amber color, 8 to 10 minutes. Remove the pan from the heat and set it aside to cool for 10 minutes.
      Add the chocolate and condensed milk. Return the pan to medium heat and cook, stirring constantly, until the mixture is caramelized sugar is dissolved and the mixture is smooth, about 15 minutes, do not boil. Pour the mixture into the prepared pan.
      Make the topping: Line a baking sheet with foil and generously coat the foil with cooking spray. Spread the sugar evenly in a large saucepan and sprinkle the lemon juice over it.
      Cook the mixture over medium heat, stirring occasionally, until the sugar is dissolved and becomes a deep amber color, about 8 minutes. Remove the pan from the heat and stir in the pecans.
      Spread the pecans on the prepared sheet and let cool completely, about 15 minutes. Transfer the pecans to a large cutting board and using a sharp knife, finely chop. Sprinkle the chopped pecans over the top of the fudge and press gently so they stick to the surface. Refrigerate the fudge until firm, at least 4 hours or overnight,
      To serve, use the foil ends to lift the fudge out of the pan and transfer it to a cutting board.
      Let it stand for about 15 minutes to soften a little. Using a large knife, cut the fudge into 2 -inch squares.
      :arizona:

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