- 1 1/2 cups sugar
- 1/4 cup firmly packed brown sugar
- 2 tablespoons water
- 1/3 cup light com syrup
- 2 tablespoons butter or margarine
- 1/2 cup evaporated milk
- 1 (1-ounce) square semisweet chocolate, melted
- 1 1/2 cups coarsely chopped toasted pecans
How to Make It
Combine sugar, water, and syrup in a medium-size saucepan, stirring well; cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Cover and boil 2 to 3 minutes to wash down sugar crystals from sides of pan. Rinse stirring spoon to remove sugar crystals.
Add butter to syrup mixture, and return to a boil. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (240°).
Pour syrup onto a marble slab or cookie sheet that has been wiped with a clean, moist cloth. (Do not scrape syrup from pan. ) Cool syrup to lukewarm (110°).
Using a candy scraper or stiff spatula, scrape syrup together into center mass; spread mass out over slab, using long, firm strokes. Continue scraping together and spreading the syrup mixture 10 minutes or until mixture becomes crumbly and too stiff to stir. Moisten hands. Scrape mixture into a ball. Knead with heel of hand 5 minutes or until mixture is smooth and holds its shape. (Do not over knead.)
Add melted chocolate to fondant; knead until chocolate is well blended. Divide fondant in half. Shape each half into a 6- inch log. Roll each log in chopped nuts, pressing pecans into fondant to coat well. Wrap logs in aluminum foil, and store in a cool place. Cut into 1-inch thick slices to serve.