Fondant-Stuffed Pecans

Name: Fondant-Stuffed Pecans
Yield: Makes about 900 g/2 lb
Ingredients: 750 g/1 lb 11 oz/3¾ cups caster (superfine) sugar; 200 ml/7 fl oz/scant 1 cup water; 200 g/7 oz/2 cups pecan halves; 15 ml/1 tbsp Grand Marnier or Cointreau; 15 ml/1 tbsp Grand Marnier or Cointreau; finely grated rind of 1 orange; 1.5 ml/¼ tsp cream of tartar; icing (confectioners’) sugar, for dusting

Preparation info

Makes about
900
g

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

These traditional sweets may seem dated, but they are delicious and beautiful. The hard caramel shell glistens in the sunlight and sparkles in candlelight, so whether you take them to a picnic or present them after supper, they will impress. Display them in lovely paper cases and pack them tightly in little gift boxes for presents.

Ingredients

750 g/1 lb 11 oz/3¾ cups caster (superfine) sugar

Method

Dampen a marble slab, a metal scraper and a wooden spatula with cold water. Prepare an ice-water bath.
Combine 400g/14oz/2 cups of the caster sugar and 150ml/¼ pint/⅔ cup water in a large, heavy pan and heat until the sugar has dissolved. Bring to the boil, then lower the heat and cook until it reaches the soft-ball stage (114°C/238°F).
Arrest the coo

Energy 4377kcal/18445kJ; Protein 29g; Carbohydrate 799g, of which sugars 798g; Fat 137g, of which saturates 11g; Cholesterol 0mg; Calcium 263mg; Fibre 12g; Sodium 52mg