This Peruvian dessert is rich, crunchy, and intensely flavored.
Serves: 18Hands-on: 1 hourTotal: 1 hour 30 minutesDifficulty: Medium
- 10 Tbsp. softened unsalted butter, divided
- 1 1⁄2 cups sugar
- 3 large eggs, separated
- 1 cup self-rising flour
- 1 cup unsweetened cocoa powder, divided
- 1 tsp. vanilla extract
- 1 1⁄2 cups chopped pecans
- 3 Tbsp. hot water
- 1 can (12 oz.) evaporated milk
- 1 can (14 oz.) sweetened condensed milk
- Preheat the oven to 350°F. In the mixer, beat 8 tablespoons butter and sugar at high speed until light and fluffy; add egg yolks, one at a time. Turn off the mixer, sift the flour and 1⁄2 cup cocoa, and add to the butter, mixing carefully with a rubber spatula.
- In another bowl, beat egg whites until stiff. Fold into the batter, along with the vanilla and 1 1⁄2 cups pecans.
- Pour into a greased and floured 9-by-13-inch baking pan and bake for 30 minutes.
- Meanwhile, make the fudge topping. Stir remaining 1⁄2 cup cocoa in 3 tablespoons hot water until dissolved.
- In a saucepan, cook evaporated milk, condensed milk, and cocoa over medium-low heat, stirring frequently, until the mixture thickens and you can barely see the bottom of the pan, about 40 minutes. Turn off the heat and add remaining 2 tablespoons butter. If the fudge is too thick, add a little whole milk to thin it. Set aside.
- When done, take the turrón out of the oven and put on a cooling rack to cool. Cover with fudge and serve.