Coffee Liqueur Pecan Fudge
I have been making this fudge for years, and it has become a family tradition. I like to serve it on dessert platters at holiday gatherings or wrap it up as gifts.
I have been making this fudge for years, and it has become a family tradition. I like to serve it on dessert platters at holiday gatherings or wrap it up as gifts.
- Carbohydrate 12.1807194014689 g
- Cholesterol 23.0736693433333 mg
- Fat 14.2317116293783 g
- Fiber 1.1127640272832 g
- Protein 1.65298873340556 g
- Saturated Fat 7.66922001621117 g
- Serving Size 1 1 Serving (38g)
- Sodium 14.8909955172222 mg
- Sugar 11.0679553741857 g
- Trans Fat 0.837481292344276 g
- Calories 172 calories
Step-by-step
- In a large bowl, combine marshmallows, morsels and unsweetened chocolate.
- In heavy 2 quart saucepan, combine evaporated milk, sugar and butter.
- Bring to a boil over medium heat, stirring frequently; boil for 6 minutes, stirring constantly.
- Pour over marshmallow mixture; stir until marshamllows and chocolate are completely melted and mixture is smooth.
- Stir in nuts and liqueur.
- Pour into buttered 8 inch square pan.
- Chill until firm.
- Cut into 36 squares.
Evaporated milk performs the critical heavy lifting in traditional confectionery by providing concentrated milk solids and reduced water content, which prevents the grainy crystallization that plagues amateur candy makers. Boiling this dairy foundation with granulated sugar and butter for exactly six minutes over medium heat creates a hot syrup hot enough to melt chocolate and dissolve miniature marshmallows completely without scorching the dairy proteins. Substituting sweetened condensed milk alters the moisture balance entirely because of its added sugar content, requiring adjustments to the boiling time and risking a sticky final texture that fails to set properly at room temperature. Using lower-fat canned milk introduces too much water back into the equation, preventing the sucrose molecules from forming the fine crystalline structure necessary for a smooth, sliceable block.
Managing Chocolate and Dairy Ratios
Combining semi-sweet morsels with chopped unsweetened chocolate balances the intense sweetness of the sugar base, while the inclusion of coffee liqueur adds both nuanced bitterness and liquid volume that must be accounted for during the mixing phase. Stirring the boiling syrup into the dry chocolate and marshmallow bowl immediately initiates residual thermal melting, requiring brisk agitation until the mixture turns glossy and uniform. Pecans introduce necessary textural contrast against the dense, smooth matrix of the confectionery, though raw nuts should be toasted at 350 degrees Fahrenheit for eight minutes beforehand to release their essential oils and enhance the overall depth.Equipment Demands
Heavy-gauge saucepans distribute thermal energy evenly across the burner surface, shielding delicate dairy fats from localized hot spots that produce burnt flavors and ruined batches. Thin aluminum pots lack the necessary mass to regulate heat during the mandatory six-minute boil, frequently leading to scorched sucrose at the bottom of the vessel. Whisking continuously with a heat-resistant silicone spatula ensures that sugar crystals do not adhere to the sidewalls of the pan where they can trigger premature crystallization throughout the entire mixture.
