Cooking Lesson #553: Holiday Gift Candied Pecans & Grandfather’s Chocolate Fudge

…from the Perspectives’ Holiday Kitchen

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How you doin’? With Christmas and Chanukkah just around the corner it’s time to think about gifts you want to share with your loved ones. With money kind of short for lots of people this year, think about whipping a pound of something very sweet, box it up and bring it to dinner.
 
I have two wonderful confection recipes that are perfect for gift-giving—sugared pecans and chocolate fudge.
 
                                         Holiday Gift Candied Pecans
 
Prep time: 5 minutes
Cook time: 17 to 20 minutes
Yield: 2 cups
 
Ingredients 
3 separated egg whites
2 cups granulated sugar
1 cup water
2 cups pecans halves
Pinch sea salt
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
 
Directions

1. In a medium size bowl beat the egg whites until frothy; set aside.
2. Preheat an oven to 325⁰ F.
3. In a heavy saucepan over medium heat add the sugar and water.
4. Gently stir with a spoon to ensure that the sugar is completely dissolved before it comes to a boil.
5. Let it boil for approximately 20 minutes on medium heat to achieve a medium amber color and slow bubbling.
6. Remove from the heat.
7. Carefully add the pecans and toss to cover.
8. While tossing, add the salt and ground cinnamon.
9. Add the vanilla extract and carefully add the whipped egg whites. Stir well to mix completely.
10. Spread the pecan mixture out on a lightly oiled sheet pan or a Silpat and bake in a preheated oven for 20 minutes. Keep your eye on the pecans and don’t let them burn.
11. Remove from the oven and set aside to cool.
12. Serve them in a salad, top a dessert or just eat them on their own.

 
ChefSecret:  Be careful when your heating the sugar, it gets extremely hot. Do not touch it or taste it. Wait until sugar is hardened and cooled down.
 
                                       Grandfather’s Chocolate Fudge

This recipe takes a lot of patience to stir and watch over a boiling pot of butter, sugar and evaporated milk. Do you have the patience?

This is another recipe if you’re watching your gift-giving budget. This will be an economic way for you to make something to give to your friends during the holidays.
I tried to get my nieces and nephews to make the fudge for me, but they are always more interested in eating it.

Butter is the essential ingredient in my recipe and so is patience because you cannot double the recipe. It will crystalize. Eleven minutes of constant stirring may seem like a lot, but the end product is worth it—everyone loves it.

Prep time:  15 minutes
Cook time:  20 minutes
Yield:  5 pounds+
 
Ingredients 
4-1/2 cups granulated sugar
2 sticks unsalted butter
1 12-ounce can evaporated milk
2 cups mini marshmallows
1 12-ounce package chocolate chips (semisweet, milk chocolate or a mixture of both)
2 cups toasted pecans or walnuts, chopped (optional)

Directions

1. Mix the sugar, butter and evaporated milk together in a deep, stove-top pot.
2.  Bring to a rolling boil, then cook over medium heat for 11 minutes, stirring constantly.
3. Remove fudge from heat and add marshmallows and chocolate chips: Mix well.
4. Using a hand electric mixer whipped the hot fudge for about 4 minutes.
5. Carefully fold in the pecans if using.
6. Pour the mixture into a buttered pan or lipped cookie sheet. Let set at room temperature. Cut and enjoy! This recipe makes approximately 5 pounds.
7. After the fudge has cooled, cut and wrap individual pieces in foil and refrigerate or freeze.

ChefSecret:  Do not attempt to double this recipe as it will likely turn to crystallized sugar, and the fudge will not completely set-up.

Serving Suggestion:  I like to pour coffee or espresso over a piece of fudge—coffee and chocolate create a perfect marriage of flavor and texture.

Quip of the Day:  I don’t care about the problem. Fudge is the solution!
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

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