Habanero Pecan Fudge
Chocolate and chile are a match made in heaven. In this recipe, the habanero’s fruitiness complements the slight bitterness of unsweetened chocolate, while the butter and half-and-half temper the pepper’s heat. For a milder version, reduce the habanero powder—but don’t eliminate it entirely; the heat is part of the experience. Be sure to use pure habanero powder; blended products often dilute the pepper’s rich, distinctive character.
Ingredients
- Butter for foiled pan
- 1½ cups whole pecans
- 2¾ cups white sugar
- 4 ounces unsweetened chocolate, chopped
- 1 teaspoon habanero powder
- 3 tablespoons salted butter
- 1 cup half-and-half
- 1 tablespoon white corn syrup
- 1 tablespoon vanilla extract
Instructions
- Line 8- by 8-inch baking pan with foil or parchment. Butter surface well. Set aside.
- In medium skillet over medium heat, toast pecans until slightly browned and fragrant. Remove from pan and reserve 16 whole pecans. Coarsely chop remaining nuts; set aside.
- In medium heavy-bottomed pan, stir together sugar, chocolate, habanero powder, butter, half-and-half and corn syrup. Bring to boil over medium heat, stirring constantly. Don’t scrape sides of pan. SEE NOTE BELOW. Once mixture begins to boil, stop stirring, insert candy thermometer and cook until 234°F.
- Remove from heat and cool to 110°F. Avoid stirring. Once cooled, stir in vanilla and chopped pecans; spread into prepared pan. Place reserved whole pecans on top in grid pattern (4 by 4).
- When fudge is cooled to room temperature, use foil or parchment to lift from pan. Peel off paper or foil; cut fudge into 16 squares, each topped by a pecan half.
- Store in refrigerator; bring to room temperature to serve.
Notes
NOTES: This traditional fudge recipe can be a little tricky. Here are some tips to help you achieve success.
• Use a heavy-bottomed pan for even heating so you avoid burning mixture as it heats.
• Once the sugar melts, scraping down pan sides adds undissolved sugar back into mixture, leading to recrystallization of sugar granules, which will result in a grainy fudge. As tempted as you may be, don’t scrape sides of pan.
• Once mixture is boiling, stop stirring. Continuing to stir can also lead to granulation.
• Allow mixture to reach 110°F before you add pecans and vanilla; then briskly stir to a smooth and creamy consistency.
• A candy thermometer will help prevent undercooking or overcooking.
• Finally, if, despite your best efforts, your fudge ends up grainy, you can fix it by melting it in a pot with a little water. Avoid stirring, let it cool a bit, and pour it into a prepared pan. Sometimes a second time’s the charm.
• Use a heavy-bottomed pan for even heating so you avoid burning mixture as it heats.
• Once the sugar melts, scraping down pan sides adds undissolved sugar back into mixture, leading to recrystallization of sugar granules, which will result in a grainy fudge. As tempted as you may be, don’t scrape sides of pan.
• Once mixture is boiling, stop stirring. Continuing to stir can also lead to granulation.
• Allow mixture to reach 110°F before you add pecans and vanilla; then briskly stir to a smooth and creamy consistency.
• A candy thermometer will help prevent undercooking or overcooking.
• Finally, if, despite your best efforts, your fudge ends up grainy, you can fix it by melting it in a pot with a little water. Avoid stirring, let it cool a bit, and pour it into a prepared pan. Sometimes a second time’s the charm.
