As a young girl, one of my favorite places to go was Portside, it was a mall of sorts near the river that was filled with fun and unique shops. One of the main shops was The Fudgery, where the workers sang as they made all different types of fudge. You got samples, and they sold it by the pound.
We never bought any unless it was a special occasion but I loved getting samples whenever we went there to browse around. Now, Portside is closed and the Fudgery along with it, but I will never forget all my experiences there, and the delicious fudge! It’s one of those childhood memories that I know will last as long as I live.
One of my faves was the praline fudge. It was sweet but not overbearing and filled with pecans. When I discovered this recipe I couldn’t wait to make it! It was so easy, and I happily shared my stories with my kids as we indulged in a piece. The best part is, if you’re not a fan of pecans you can easily change it up a little and use your favorite nuts instead!
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.