The holiday fudge-making continues! With the eggnog fudge under my belt, it was time to try this one out. Ideally, I’m planning on the gift boxes having 4 pieces of fudge – eggnog, pecan pie, red velvet and peppermint oreo. I now have 2 for sure because this one was AMAZING!! The photo can’t possibly do it justice. It’s a fairly soft fudge (my fave, I’ve never been a fan of hard fudge) that tastes of maple and pecan pie flavors and is seriously beyond ridiculously delicious.
It’s an “easy fudge” so the actual fudge portion is as simple as heating the ingredients until they melt. No specific temperature needs to be reached, no soft ball tests, etc. It’s pretty much fail-proof. The most important part is the mixing after adding in the extracts. You need to mix it enough so it will firm enough for cooling, but overmixing will make it end up tasting grainy. While I didn’t want it extra firm, you do want it to end up solid enough for easy cutting. My instructions should hopefully guide you in how to achieve this. I had no problem on the first try and my instructions reflect exactly what I did.
The addition of the pie crust on the bottom is such a great idea! At first when I decided to try this fudge recipe, I didn’t think I would bother with the crust but a friend said to go for it because it would probably be really good. She was right and the crust plus the toasted pecans on add great textures to the fudge.
I used a super flaky pie crust which tastes great and worked, but it’s almost too flaky for this fudge. Some of it ended up flaking off when I cut it. So maybe go for a slightly less flaky crust, but even if you use one as flaky as the one I did, it will still taste amazing. The only other potential issue was with how the recipe I followed advised to do everything. In the end, the fudge stuck a bit to the sides of the pan and the bottom (due to the pie crust having shrunk down a bit after cooking, so then some of the fudge ended up on the bottom of the pan around the edges). I believe the solution to this is to remove the pie crust after it’s done (carefully, of course), place parchment down and then return the crust to the pan and pour the fudge in when it’s done. This way once it cools everything will be much easier because then you can pull the whole thing out by the parchment paper, peel the fudge off and cut it on a cutting board. So my instructions will include that guidance and hopefully it will make it easier for others at the cutting stage. I will be trying that out the next time I make it which will be in a couple of weeks and will update the recipe at all if necessary.
For this batch, I’m freezing it until Thanksgiving. I placed it down on a long piece of parchment that was able to wrap over the top and then wrapped that all in plastic wrap. I think it should work well with this one, so long as I thaw it in the refrigerator and not at room temperature (this should yield less moisture in the thawing process). I’ll add notes in here if needed, depending on how it ends up after freezing.
Ilya and I can’t stop eating this fudge because it is so good, and I brought some of it with me today when we visited my mom at a craft show. She gave some to her fellow crafters there and it was a huge hit. If you’re looking for something sweet for the holidays this year, I highly recommend trying this out. It’s easy but looks and tastes super deluxe.