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About Hazelnut and Pecan Fudge Balls
Nut-based sweet is very popular worldwide, and it makes a perfect small bite dessert. We are no exception, and we love to munch on energy balls or fudge, full of nuts. Hazelnut and Pecan Fudge is one such recipe that can instantly satisfy the sweet craving. Texture: As the name suggests, Hazelnut and Pecan Fudge is fudgy, soft, and slightly chewy. If you roll the balls into chopped nuts, it will give a slight crunch to the fudge. Flavor: These sweet fudge balls are nutty, sweet, and milky. I have not added any other flavor to this fudge recipe, but they are still super delicious. The idea of making this recipe comes from the cookbook I got from the local library. As soon as I saw the recipe, I knew that I would make it. So this recipe is adapted from the book Pure Vegetarian by Lakshmi Wennakoski-Bielicki. However, I have changed the recipe as per my preferences.
Ingredients
Step by Step Directions
Grind hazelnuts and pecans into the powder. Be careful not to over-grind as they will release oil very quickly.
Take the ground nuts into a thick-bottomed or non-stick pan and dry roast on medium heat. Roast the ground nuts, stirring continuously, for about 3-4 minutes until aromatic.
Now add milk, sugar, ghee, and salt into the ground nuts and stir well.Bring this mixture to a boil on medium heat, stirring continuously.
Cook the mixture for 15-20 minutes, stirring constantly, or until it reduces into a thick mass. Depending on the heat, it may also take longer to reduce.
When the mixture is reduced and becomes a thick mass, it will start pulling away from the sides and bottom of the pan.
Now reduce the heat to low and stir the mixture for 5-7 minutes longer or until it becomes a solid, fudge-like mass that can easily move around the pan. It will also become shiny.
Turn off the heat and transfer the mixture into a greased plate or bowl. Allow the mixture to cool down to room temperature.
Scoop the mixture with a spoon, roll it to balls, and coat each ball with chopped nuts, if you prefer.
Storing The Fudge
Store the Hazelnut and Pecan Fudge into an air-tight container and refrigerate for up to 10 days.This recipe yields almost 25 bite-size fudge balls. So you can also freeze some of the fudge balls for later use. Place them into the freezer-safe container or bag, and place them in the freezer for up to a month.If you freeze the fudge balls, thaw them overnight in the fridge before serving.
Helpful Tips
When you grind the nuts, grind them in pulses to avoid over-grinding. These nuts tend to release oil very quickly, so make sure not to over-grind them.Adding ¾ cup of sugar will make the fudge mildly sweet. So if you prefer it on the sweeter side, add up to one cup of sugar. It may take 15-25 minutes to reduce the mixture into a thick mass, depending on the heat. So be patient.Instead of rolling the fudge into balls, you can also make the fudge bars. To do so, spread the mixture into a thick rectangle, let it come to room temperature, and then cut into the bars.
More Fudge Recipes
Cashew & Coconut ChocobarsCoconut Ladoo / Creamy Coconut Ladoo Recipe
