New Video! **Connie's Butter Pecan Fudge**
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Thank you so much for watching !! xoxo Connie
Keto Butter Pecan Fudge
Pan size: silicone mold or 8 x 8 inch (20 x 20 cm) square pan
INGREDIENTS
⅔ cup (150g) salted butter
⅓ cup (65g) powdered erythritol or more
⅔ cup (160mL) heavy whipping cream or coconut cream
1 teaspoon (5mL) vanilla extract
1 cup (125g) chopped roasted pecans
-Add the butter, sweetener, heavy cream to your pan and continue stirring in med low heat until sweetener dissolves and the mixture thickens for about 10-15 minutes.
-Let it your butter pecan fudge cool then refrigerate for 1 hour to set.
Yields 19 pieces (macros per piece)
NET CARBS: 0.5g
FIBER: 0.5g
PROTEIN: 0.8g
FAT: 13.7g
CALORIES: 128
#ketoserts #KetoFudge #KetoButterPecan
Tamaño del recipiente: molde de silicona o recipiente cuadrado de 20 x 20 cm (8 x 8 pulgadas)
INGREDIENTES
⅔ taza (150 g) de mantequilla con sal
⅓ taza (65 g) de eritritol en polvo o más
⅔ taza (160 ml) de crema batida espesa o crema de coco
1 cucharadita (5 ml) de extracto de vainilla
1 taza (125 g) de nueces pecanas tostadas picadas
-Agregue la mantequilla, el edulcorante, la crema espesa a su sartén y continúe revolviendo a fuego medio bajo hasta que el edulcorante se disuelva y la mezcla espese durante unos 10-15 minutos.
-Deje enfriar el dulce de mantequilla y nueces y luego refrigere durante 1 hora para que se asiente.
Rinde 19 piezas (macros por pieza)
CARBOHIDRATOS NETOS: 0.5g
FIBRA: 0,5 g
PROTEÍNA: 0.8g
GRASA: 13,7g
CALORÍAS: 128
Dimensioni della padella: stampo in silicone o padella quadrata da 20 x 20 cm (8 x 8 pollici)
INGREDIENTI
⅔ tazza (150 g) di burro salato
tazza (65 g) di eritritolo in polvere o più
tazza (160 ml) di panna da montare pesante o crema di cocco
1 cucchiaino (5 ml) di estratto di vaniglia
1 tazza (125 g) di noci pecan tostate tritate
-Aggiungere il burro, il dolcificante, la panna nella padella e continuare a mescolare a fuoco basso finché il dolcificante non si dissolve e il composto si addensa per circa 10-15 minuti.
-Lascia raffreddare il tuo fudge al burro di noci pecan e poi mettilo in frigorifero per 1 ora per farlo rassodare.
Resa 19 pezzi (macro per pezzo)
CARBOIDRATI NETTI: 0,5 g
FIBRA: 0,5 g
PROTEINE: 0,8 g
GRASSO: 13,7 g
CALORIE: 128
Taille du moule : moule en silicone ou moule carré de 8 x 8 pouces (20 x 20 cm)
INGRÉDIENTS
tasse (150g) de beurre salé
⅓ tasse (65 g) d'érythritol en poudre ou plus
⅔ tasse (160 ml) de crème à fouetter épaisse ou de crème de noix de coco
1 cuillère à café (5 ml) d'extrait de vanille
1 tasse (125 g) de pacanes grillées hachées
-Ajoutez le beurre, l'édulcorant et la crème épaisse dans votre casserole et continuez à remuer à feu doux jusqu'à ce que l'édulcorant se dissolve et que le mélange épaississe pendant environ 10-15 minutes.
-Laissez refroidir votre fudge au beurre et aux pacanes puis réfrigérez pendant 1 heure pour qu'il prenne.
Donne 19 pièces (macros par pièce)
GLUCIDES NETS : 0,5 g
FIBRE : 0.5g
PROTÉINES : 0,8 g
GRAISSE : 13,7 g
CALORIES : 128
Tamanho da panela: molde de silicone ou panela quadrada de 8 x 8 polegadas (20 x 20 cm)
INGREDIENTES
⅔ xícara (150g) de manteiga com sal
⅓ xícara (65g) de eritritol em pó ou mais
⅔ xícara (160mL) de chantilly ou creme de coco
1 colher de chá (5mL) de extrato de baunilha
1 xícara (125g) de nozes pecãs torradas picadas
-Adicione a manteiga, o adoçante e o creme de leite à frigideira e continue mexendo em fogo baixo até que o adoçante se dissolva e a mistura engrosse por cerca de 10-15 minutos.
-Deixe seu fudge de noz-pecã esfriar e leve à geladeira por 1 hora para endurecer.
Rende 19 peças (macros por peça)
CARBOS LÍQUIDOS: 0,5g
FIBRA: 0,5g
PROTEÍNA: 0,8g
FAT: 13,7g
CALORIAS: 128
Размер кастрюли: силиконовая форма или квадратная кастрюля 8 x 8 дюймов (20 x 20 см).
ИНГРЕДИЕНТЫ
⅔ стакана (150 г) сливочного масла
⅓ стакана (65 г) порошкообразного эритрита или более
⅔ стакана (160 мл) жирных сливок или кокосовых сливок
1 чайная ложка (5 мл) ванильного экстракта
1 чашка (125 г) нарезанных жареных орехов пекан
-Добавьте масло, подсластитель, жирные сливки в кастрюлю и продолжайте помешивать на медленном огне, пока подсластитель не растворится и смесь не загустеет в течение 10-15 минут.
-Дайте масляной помадке с пеканом остыть, затем поставьте в холодильник на 1 час, чтобы она застыла.
Выход 19 штук (макросов за штуку)
ЧИСТЫЕ УГЛЕВОДЫ: 0,5 г
ВОЛОКНО: 0,5 г
БЕЛКИ: 0,8 г
Жиры: 13,7 г
КАЛОРИИ: 128
حجم المقلاة: قالب سيليكون أو مقلاة مربعة مقاس 8 × 8 بوصة (20 × 20 سم)
مكونات
نصف كوب (150 جرام) زبدة مملحة
نصف كوب (65 جم) مسحوق إريثريتول أو أكثر
1/2 كوب (160 مل) كريمة خفق ثقيلة أو كريمة جوز الهند
1 ملعقة صغيرة (5 مل) خلاصة الفانيليا
1 كوب (125 جم) جوز البقان المحمص المفروم
- أضيفي الزبدة ، التحلية ، الكريمة الثقيلة إلى المقلاة واستمري في التقليب على نار خفيفة متوسطة حتى يذوب التحلية ويثخن الخليط لمدة 10-15 دقيقة.
- اتركي فادج زبدة البقان ليبرد ثم ضعيه في الثلاجة لمدة ساعة حتى يضبط.
تنتج 19 قطعة (وحدات ماكرو لكل قطعة)
صافي الكربوهيدرات: 0.5 جرام
ألياف: 0.5 جرام
البروتين: 0.8 جرام
الدهون: 13.7 جرام
السعرات الحرارية: 128
Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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The Most Amazing German Chocolate Cake
The Most Amazing German Chocolate Cake is moist, rich, and layered with the most delicious coconut pecan filling. This is the German Chocolate Cake you've been dreaming of!
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✅Ingredients
Cake:
• 2 cups all purpose flour
• 2 cups granulated sugar
• ½ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup warm water
• ⅓ cup vegetable oil
• 1 ½ teaspoon vanilla extract
Coconut Pecan Filling:
• ½ cup salted butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 3 large egg yolks
• 12 ounce can evaporated milk
• 2 teaspoons vanilla extract
• 1 ½ cups unsweetened coconut flakes
• 1 cup chopped pecans
Chocolate Buttercream (optional):
• 1 cup butter, softened
• ¾ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar
✅Instructions
Cake:
1️⃣ Preheat oven to 350 degrees. Butter two 9-inch cake rounds. Dust with flour or cocoa powder and tap out the excess.
2️⃣ In a large bowl or stand mixer, stir together flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth.
4️⃣ Divide batter evenly between the two pans.
5️⃣ Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
Coconut Pecan Filling:
1️⃣ Melt butter in a medium saucepan over medium heat. Whisk in sugar and brown sugar until combined.
2️⃣ Add in egg yolks, evaporated milk, and vanilla extract. Cook over medium heat for 12 to 14 minutes until thickened, stirring frequently.
3️⃣ Remove from heat and stir in coconut flakes and pecans. Let cool completely, stirring occasionally, until spreadable.
Chocolate Buttercream (optional):
1️⃣ Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between. Transfer to two piping bags for frosting.
Assemble Cake:
1️⃣ Use half of the coconut pecan filling and spread in between the two chocolate cake layers. Spread the other half on top of the cake.
2️⃣ If using buttercream, spread the frosting on the outside of the cake and use a piping tip to decorate the top edge.
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Professional Baker Teaches You How To Make PECAN PRALINE FUDGE!
New Orleans Pecan Pralines are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 3 to 4 dozen pralines
Ingredients
3 cups (350 g) coarsely chopped pecans
1 ¾ cups (350 g) granulated sugar
1 ¾ cups (350 g) packed light brown sugar
¾ cup (175 mL) whipping cream (35%)
6 Tbsp (90 mL) 2% milk
6 Tbsp (90 g) unsalted butter
1 tsp (5 mL) vanilla extract
1 tsp (5 g) salt
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. Sprinkle the pecan pieces in an even layer and toast for about 15 minutes until browned a little. Allow to cool and transfer to a bowl.
3. Place the granulated sugar, brown sugar, cream, milk and butter into a medium heavy-bottomed saucepan and bring to a full boil over high heat, stirring constantly, until the mixture reaches 230 F (110 C) measured on a candy thermometer. Add the pecans all at once and continue to cook to 237 F (114 C) while stirring constantly. Remove from the heat, stir in the vanilla and salt and then let sit without stirring until it cools to 212 F (100 C), 10-15 minutes.
4. Line 2 baking trays with parchment paper. Once the praline mixes cools to the correct temperature, use a wooden spoon to stir it vigorously to “seed” it, so that it thickens to a satin consistency and is thick enough to spoon out. Drop spoonfuls of the praline mixture onto the baking trays. If you see the sugar spreads a little after spooning, just let the mixture sit in the pot for 30 seconds to a minute – it will start to set. Since the praline mixture does set quickly, you may find that it starts setting in the pot, or the scooped pralines have a dull finish instead a satin sheen, you can return the pot to low heat and stir to melt a little until.
The pralines will keep for up to a week in an airtight container.
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