This torte recipe is filled with flavors such as pecans and butterscotch which makes a perfect dessert recipe. Don’t let the name fool you and think it is too hard to recreate. Try this recipe out and step up your dessert skills.
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Pecan Fudge
Yield: About 8 servings
Prep time: Approx. 45 minutes
Total Time: 3 hrs
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List of Ingredients
- 1 and 1/2 cups all-purpose flour
- 5 cups @RanchoPecana pecan halves
- 2 and 1/4 tsps baking power
- 1 and 3/4 tsps salt divided
- 1 cup (2 sticks) unsalted butter, room temperature, divided
- 1 cup granulated sugar
- 1 Tbsp orange zest
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 4 Tbsp rum divided
- 1/2 cup dark brown sugar packed
- 1 and 1/2 cups heavy cream chilled
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Directions
- Preheat your oven to 350 degrees F. Grease and flour a 9″ or 10″ springform pan and set aside.
- Place the pecans in a single layer on a rimmed baking sheet. Bake in your preheated oven for 12-15 minutes. Remove the pan from the oven and cool.
- In a food processor, pulse together the flour, 3 toasted pecans, baking powder, and salt. Set aside.
- In the bowl, cream together 3/4 cup (1 and 1/2 sticks) of the butter, sugar, and orange zest on medium speed for about 4-5 minutes until light and fluffy. Add the egg and egg yolk and continue to mix for another minute. —-Add in 3 Tablespoons of the rum. Stop the mixer and add in the dry ingredients. Mix on low until everything just comes together.
- Transfer the batter to your prepared springform pan. Bake in your preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. The torte should be golden brown. Allow the torte to cool.
- -Meanwhile, make the butterscotch topping. In a small saucepan over medium heat, mix the brown sugar, 1/2 cup of the cream, the remaining 1/4 cup (1/2 stick) of butter, and remaining 1 Tablespoon of rum to a boil. Stir often and continue heating until the mixture thickens, about 3 minutes. Remove the pan from the heat and stir in the remaining 3/4 teaspoon salt. Then fold in the remaining 2 cups of toasted pecans and stir until the mixture has cooled down but is still spreadable.
- Top the torte with the butterscotch pecan mixture. Make whipped cream with the remaining cream by whipping the 1 cup of heavy cream in a large bowl . Top with whipped cream if desired.
- Refrigerate for 3-4 hours until firm. Before cutting into pieces, allow to come to room temperature.
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Did you make this recipe?
Thank you for the recipe Eva Bakes
Tag @ranchopecana on Instagram and hashtag it #PecanCravers
