Brown Sugar-Pecan Fudge Balls Recipe
Description:
Indulge in the creamy bliss of these Brown Sugar-Pecan Fudge Balls, reminiscent of the classic penuche candy. With a rich blend of brown sugar, butter, and pecans, each bite promises a delightful symphony of flavors. It’s crucial to achieve the perfect texture by cooling the candy mixture to precisely 112°F. From the culinary wizards at Bon Appétit, this recipe is a surefire hit for dessert lovers everywhere, especially during festive occasions like Christmas and Thanksgiving.
Recipe Details:
- Prep Time: 45 minutes
- Total Time: 45 minutes
- Servings: 48 Fudge Balls
Ingredients:
- 2 tablespoons unsalted butter
- 2 cups golden brown sugar
- 1 cup sugar
- 1 cup half-and-half
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 32 ounces bittersweet chocolate
Instructions:
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Begin by coating the inside of a medium metal bowl with half a teaspoon of butter. Reserve the remaining butter in the same bowl and set it aside for later use.
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In a medium saucepan (at least 4 inches deep), combine the golden brown sugar, sugar, half-and-half, and salt. Allow the mixture to stand for 10 minutes.
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Over medium-low heat, stir the mixture until the sugars are nearly dissolved, ensuring to frequently brush down the sides of the pan with a wet pastry brush. This should take approximately 12 minutes.
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Increase the heat to medium and continue stirring until the syrup comes to a boil. This should take about 10 minutes longer, with occasional brushing down of the pan’s sides.
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Attach a candy thermometer to the pan and boil the syrup without stirring until the thermometer registers 234°F, roughly 16 minutes. The caramel will bubble vigorously in the pan during this process.
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Transfer the thermometer to the bowl containing the reserved butter. Pour the caramel over the butter without scraping the pan, and add the vanilla extract without stirring.
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Allow the caramel to cool until it reaches 112°F, approximately 1 hour and 30 minutes.
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Using an electric mixer, beat the caramel until the sheen just begins to disappear and the mixture thickens slightly, which should take about 4 minutes.
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Stir in the chopped pecans and continue to cool the mixture until it’s thick enough to roll into balls, approximately 2 hours.
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Line four baking sheets with waxed paper. Spoon about 1 tablespoon of the mixture for each ball, forming 48 mounds on one sheet. Press or roll each mound between the palms of your hands to shape them into balls.
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Refrigerate the balls for 30 minutes.
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In a medium bowl set over a saucepan of barely simmering water, stir the bittersweet chocolate until smooth and the candy thermometer registers 115°F. Ensure the bottom of the bowl does not touch the water. Remove from heat.
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Dip each ball into the melted chocolate using a fork, turning to coat evenly. Allow excess chocolate to drip off before transferring the coated balls onto another prepared sheet using a knife.
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Repeat the coating process with 15 balls at a time, rewarming the chocolate as necessary to maintain a temperature of 115°F.
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While the chocolate coating is still wet, sprinkle each ball with 1/4 cup of sprinkles.
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Repeat the coating process with the remaining fudge balls and sprinkles in two more batches, placing 16 balls on each of the two unused sheets.
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Chill the balls until the coating is firm, approximately 30 minutes.
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These delectable Brown Sugar-Pecan Fudge Balls can be prepared up to two weeks ahead. Simply refrigerate them in covered containers. Before serving, allow them to stand at room temperature for 20 minutes.
Nutritional Information (Per Serving):
- Calories: 65.6
- Fat: 2.7g
- Saturated Fat: 0.8g
- Cholesterol: 3.1mg
- Sodium: 7.7mg
- Carbohydrates: 10.6g
- Fiber: 0.2g
- Sugar: 10.1g
- Protein: 0.4g
With these detailed instructions, you’re all set to create these irresistible treats that will surely impress your friends and family. Enjoy the sweet delight of Brown Sugar-Pecan Fudge Balls, perfect for any occasion or as a delightful homemade gift.
