pecan pie fudge;
So what I am about to write might be blasphemy. I’m not a huge fan of every single fall staple. I don’t really like apple pie. I only recently started liking stuffing. I don’t really like pumpkin flavored things. I don’t really like pecan pie. All of these I’ll tolerate, but I’m not about to go bananas over them. So when I found this recipe by Dorothy Kern on Crazy for Crust, I pinned it, thinking it looked pretty but I would never actually make it for myself.
Lucky for you all, it’s T’s birthday tomorrow! And he loooves pecan pie. So I thought I’d try out this recipe, and I have to admit it’s quite tasty. Still not my first choice (don’t throw those tomatoes!), but definitely not bad. I will say that this recipe is extremely sweet, even T couldn’t eat more than one or two pieces at a time. I love that you use actual pie crust for it, and the toasted pecans have no added sugars or sweeteners, because, let’s be real for a hot second. Fudge doesn’t really need more sugar, does it?
I usually make my own pie crust, but I was feeling particularly overwhelmed by things today and happened to have a pre-made crust in the fridge. That and I’m trying to clear space in my freezer for all those soon-to-have seasonal goodies — yum yum! Also, if you have dark karo corn syrup on hand, you can substitute it for the molasses + light corn syrup. I, however, don’t feel the need to buy the dark variety when I always have light kind on hand for making caramels.
Happy birthday to T! Enjoy!
pecan pie fudge;
Ingredients
- 1 pie crust, scratch or frozen
- 1½ cup pecan halves, chopped
- ¼ cup molasses
- ¼ cup light corn syrup
- 1/3 cup evaporated milk
- 3 cup white chocolate chips
- ½ cup brown sugar
- 1 tsp vanilla
- 1-2 tsp maple syrup
Instructions
- If using a flat pie crust, line a 8”x8” (or 9”x9”) baking dish with foil, spray it with cooking spray and then place the crust into the bottom of the pan. If using a deep dish frozen pie crust, keep refrigerated/frozen until use.
- Coarsely chop pecans and place on a baking sheet to toast in the oven. After approx. 1 min, @ 400° open the oven and gently shake the pan. Pecans are ready as soon as you can smell them. Remove from oven to rest.
- Bake pie crust for 10-12 minutes until golden at the edges.
- When the crust is removed from the oven, begin heating the fudge ingredients: In a saucepan, melt corn syrup, molasses, evaporated milk, white chocolate chips, and brown sugar until combined. Turn off the heat and stir in the vanilla and maple syrup.
- Pour fudge over the crust and let cool until firm.
