Put your hoodies on because it is that time of year in the Northeast; Where cold begins and delicious aromas fill the air. Aromas stemming from Caramel Pecan Cluster fudge which is filling the air here in our fudge kitchen this month. As October’s fudge-of-the-month we welcome the fall and winter season by delving in to this luscious chocolate based fudge sprinkled with pecans and layered with caramel! Whoever said you couldn’t have your fudge and eat it too?!
Just in time too! Halloween is right around the corner with many youngsters filling their mouths with this candy. From Milk Duds to Sugar Babies, Payday candy bars to Rollo's, this ingredient sure is a staple for those with a sweet tooth.
One can also use caramel as a flavoring in puddings and other desserts, such as a filling in bonbons or as a topping for ice cream and custard (Wikipedia).
Salted caramel became popular in the year 1977 by French pastry chef Henry Leroux by mixing a salted butter caramel with crushed nuts. Named “the best confectionery in France,” Leroux registered the trademark.
It wasn’t until the late 1990s that the invention of other candies and desserts made with caramel began. More toppings, and more confections such as brittles, nougats, pralines and Cream Brulé were made. Soon, ice creams became flavored with salted caramel.
During the 2000s, many high-end chefs began using salted caramel in their dishes. In 2008, Häagen-Dazs and Starbucks started selling the caramel pecan flavor. The flavor soon became an addition for hot chocolate and vodka.
So this Halloween, we hope that your kids tooth doesn’t get pulled out by a candy apple. Instead, stick with the creamy, melt-in -your-mouth deliciousness of caramel pecan cluster fudge. But if your kid does get their tooth stuck in a candy apple, don’t say I didn’t warn you!
The special deal from October 1 - October 15 is on our six-month fudge club; regular price $79 now $69. Save $10. Hurry...click here...time's ticking!