Brown Sugar-pecan Fudge Balls

"The filling tastes just like penuche, a creamy fudge-like candy made with brown sugar and butter." For proper texture, it's important to cool the candy mixture to 112 degrees F (but no cooler). From Bon Appetit"
 
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Ready In:
45mins
Ingredients:
9
Yields:
48 Fudge Balls
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ingredients

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directions

  • Coat inside of medium metal bowl with 1/2 teaspoon butter.
  • Place remaining butter in same bowl; set aside.
  • Combine sugars, half and half and salt in medium saucepan that’s at least 4 inches deep.
  • Let stand 10 minutes.
  • Stir over medium-low heat until sugars are almost dissolved, frequently brushing down sides of pan with wet pastry brush, about 12 minutes.
  • Increase heat to medium.
  • Continue to stir until syrup comes to boil, occasionally brushing down sides of pan, about 10 minutes longer.
  • Attach candy thermometer.
  • Boil syrup without stirring until candy thermometer registers 234°F, about 16 minutes (caramel will bubble vigorously in pan).
  • Attach thermometer to bowl with butter.
  • Pour caramel over butter (do not scrape pan).
  • Add vanilla (but do not stir).
  • Cool caramel just to 112°F, about 1 hour 30 minutes.
  • Using electric mixer, beat caramel until sheen just begins to disappear and mixture thickens slightly, about 4 minutes.
  • Stir in chopped pecans.
  • Cool mixture until thick enough to roll into balls, about 2 hours.
  • Line 4 baking sheets with waxed paper.
  • Using about 1 tablespoon mixture for each ball, spoon mixture in 48 mounds on 1 sheet.
  • Press or roll each mound between palms of hands into ball.
  • Refrigerate 30 minutes.
  • Stir chocolate in medium bowl set over saucepan of barely simmering water until smooth and candy thermometer registers 115°F (do not allow bottom of bowl to touch water).
  • Remove from over water.
  • Drop 1 ball into chocolate.
  • Using fork, turn to coat.
  • Using fork tines, lift ball from chocolate, allowing excess to drip into bowl.
  • Using knife as aid, slide ball off fork onto second prepared sheet.
  • Repeat with 15 balls, rewarming chocolate as needed to maintain temperature of 115°F.
  • While chocolate is still wet, sprinkle with 1/4 cup sprinkles.
  • Repeat with remaining fudge balls and sprinkles in 2 more batches, placing 16 balls on each of remaining 2 unused sheets.
  • Chill balls until coating is firm, about 30 minutes.
  • (Can be prepared 2 weeks ahead. Refrigerate in covered containers.) Let stand 20 minutes at room temperature before serving.
  • Makes 48.

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