Fudge or Candy (as it is known in the USA) is sensual, sweet and seductive which makes it the perfect gift for Valentine's Day. An even more meaningful thing to do would be to make the fudge yourself. This would show the love of your life that you truly took the time out to give them something special and you do not have to wait for Valentines Day. You can make this anytime of the year as a special treat or for Birthdays and Anniversaries
Affectionately known as "pecan candy" in New Orleans, pralines are a decadent blend of sugar, cream, butter and pecans that will excite every taste bud of your lover's mouth. Put them in a gift box along with some other presents of love and your partner will be so thankful that you will want to make them all the time. They are simple to make and it is with pleasure that I share this age old sinfully delicious recipe from the South.
This recipe makes approximately 12 pralines.
Ingredients:
2 cups granulated white sugar
1 cup of light brown sugar
18 ounces of evaporated milk
1 stick of unsalted butter
1 1/2 cups of chopped pecans
1 1/2 teaspoons of vanilla extract
In a sturdy saucepan or pot combine the sugar and milk and bring to a boil over a medium-high flame. Cook this mixture stirring continuously with a wooden spoon until it reaches the soft ball candy stage (about 235 degrees if you are using a candy thermometer or when mixture forms a soft ball when dropped in ice water). This will take about 30 minutes.
Make sure that you don't stop stirring as the mixture will thicken too quickly and burn if left unattended. After the mixture reaches the soft ball stage add the remaining ingredients (butter, pecans and vanilla extract) and turn off the heat. Stir the mixture for approximately three additional minutes adding a little milk if it gets too thick to stir. Spoon the mixture in the portion sizes that you want onto waxed paper and let cool.
About the author: Spud Larkin is an up and coming food writer and critic, already renowned throughout the north-east of England for his honest and open reviews that come straight from the heart and tongue.
read more of his reviews at Only good food
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