This is my favorite sweet. I make them every year for the holidays and give them away as gifts. They always get a great response. I first created this recipe as a pie, but it was too rich, so I decided to make it into bite sized pieces.
Caramel Fudge Pecan Cups
1 1/2 cups Butter
1 1/2 cups Brown Sugar
3/4 cup Corn Syrup
1/4 cup + 4 Tablespoons Whipping Cream
6 cups Pecan Halves
4 Ounces Unsweetened Chocolate (chopped)
5 Boxes Athens Mini Phyllo Shells (box of 15 shells)
Preheat oven to 350°F.
Combine Butter, Brown Sugar and Corn Syrup in heavy medium saucepan.
Bring to boil, stirring often. Boil 1 minute.
Stir in Whipping Cream , Chocolate and Nuts.
Boil until mixture thickens slightly, about 3 minutes.
Remove from heat.
Spoon mixture into Phyllo cups
Tip - To minimize the mess, I spoon the mixture into the phyllo cups while the cups are still in the plastic tray, then transfer to a cookie sheet.
Bake until filling bubbles all over, about 10 minutes.
Makes 75 / 6 dozen
I was the lucky recipient of these delicious goodies one Christmas. I can attest that they are YUMMY!!!
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