Imagine a bite of a buttery homemade caramel candy studded with pecans, dipped in rich dark chocolate, and then dusted with a bit of finishing salt. Do I have your attention? (I thought so!) In my neck of the woods, these have always been known as Fours Candy, and today, I am going to pass along my family’s tried-and-true recipe. Read on for all the details!
Fours candy are a tradition in my hometown of Roswell, New Mexico, made locally famous by a candy shop owner there in the early 1900’s. These are a candy staple in our family around the holidays, but they are utterly delicious any time of year. They are pretty enough, too, to package up to give to a special someone this Valentine’s Day!
Without fail, there always comes a moment some time in the middle of January when, after so long of being “good,” I absolutely must have something sweet and delicious, and Fours certainly fit that bill! Each morsel contains a powerhouse of delicious flavors: buttery caramel, toasty pecans, rich dark chocolate, and–for an extra-special touch–a little sprinkling of fleur de sel. That savory/sweet combination gets me every time!
Don’t be intimidated by the candy-making process here: these really are straightforward and very easy to make with the help of a trusty candy thermometer. The recipe I am sharing with you today is the one my grandmother made for me when I was little, and the same one I make for my own family today. The recipe makes a large batch, so there are plenty to pass along to friends and neighbors, while still leaving plenty to savor for yourself.
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup brown sugar
- 1 cup (2 sticks) unsalted butter
- 2 cups heavy cream, divided
- 1 pound finely chopped pecans
- 2 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- Dipping chocolate
- Fleur de sel, for finishing
- Place sugar, corn syrup, butter and 1 cup cream in a heavy Dutch oven, and bring to a boil over medium-high heat, stirring constantly. Add remaining 1 cup cream to the pan, pouring in a slow, steady stream so boiling doesn't stop. Continue cooking the mixture, stirring constantly to avoid scorching, until a candy thermometer reads 245 degrees and the mixture forms a firm ball in ice water. Remove from heat, and stir in vanilla, pecans and 1/4 teaspoon kosher salt. Pour mixture immediately into a greased 9x13 glass baking dish, and place in the refrigerator to chill until firm.
- When the candy has set, use 2 spatulas to lift the candy onto a cutting board, and then cut into cubes with a very sharp knife. Melt the dipping chocolate according to the package directions, and then deep each piece halfway into the chocolate, placing each dipped piece onto wax paper. Sprinkle each piece with a tiny amount of fleur de sel before chocolate is completely firm.
- The cooking time for any candy should be adjusted down for higher altitudes. A handy rule of thumb is to subtract 2 degrees Fahrenheit from a stated temperature for every 1000 feet you are above sea level.
- This candy freezes beautifully for up to 6 months when stored in an airtight container.
Fours freeze beautifully, so if you have any leftovers (which has honestly never happened around here!), simply place them in an airtight container in the freezer for up to 6 months.
Packaged in a tin, these make a lovely gift for someone special. Wouldn’t these be a lovely treat to give this Valentine’s Day?
Thanks so much for stopping in!
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.