Installation Almond Fudge

On 2010 September 12 Shepherd of the Hills Lutheran Church held a service at which Pastor Roger Paavola installed Pastor David McMinn as their pastor. At the following reception many tasty treats were provided, including a recipe of deliscious “Candy Corn Surprise”, made by Debbie Martin. She used a recipe (which she kindly provided to me) shown at
     http://halloween.betterrecipes.com/candy-corn-surprise.html
Never one to leave well enough alone, and as one not overly fond of candy corn, I modified it and renamed it. My revised recipe is below. Now you have both of them. Thanks, Debbie!

Ingredients

Ingredients by volume and by mass

Non-metric Metric Ingredient
Amount Mass Volume Mass
2 cups 8 oz.av. 480 mL 225 g pecans, coarsely chopped
1 cup 6.5 oz.av. 240 mL 180 g candied fruit (fruitcake mix)
1-½ lb 680 g white chocolate candy bark, coarsely chopped
14 oz.av. 300 mL 400 g sweetened condensed milk (1 can)
¼ tsp 1 mL 1 g salt
3 tsp 15 mL 45 g vanilla extract
1 tsp 5 mL 5 g almond extract

Method

Preheat oven to 350 °F. Toast pecans, in a single layer, in a shallow pan for 8–10 minutes. Line a 15×10-inch jelly roll pan with parchment paper or lightly greased foil. Microwave candy bark, sweetened condensed milk, and salt in a 2-quart microwave safe bowl on high for 3–4 minutes, stirring at 1 minute intervals. Stir until smooth. Stir in vanilla, candy corn and pecans. Spread evenly in prepared pan. Cool; cover and chill at least 2 hours or until set. Turn candy out onto cutting board (or slide it out of the pan on the parchment or foil) and cut into squares. Store in layers, separated by waxed paper and covered, in the refrigerator to keep it from getting too sticky.

Submitted by:

Jim Frysinger

Last updated on 2010 December 02 by the webmaster, Jim Frysinger.