Copycat Fannie May Pixies

Course Dessert

Total Time 1 30

Servings 24 pixies

Digital scale (or dry measuring cup, liquid measuring cup, and measuring cup for sticky ingredients)
Small saucepan with high sides (or medium saucepan)
Silicone spatula
Candy Thermometer
Baking sheet
Knife
Cutting board
Parchment paper
Small stainless steel bowl
Instant read thermometer or laser thermometer
Pastry brush
Fork or chocolate dipping fork

Preheat the oven to 350°F/180°C. Chop pecans into large pieces and place in a single layer on a baking sheet lined with parchment paper. Bake for 5-10 minutes. Stir the pecans halfway through baking so they brown evenly and don’t burn.
Remove the pecans from the oven when they have browned slightly and are fragrant. Put the nuts in a fine-mesh strainer to remove any small pecan crumbs. Then, pour the nuts into a bowl to stop the pecans from continuing to bake.

Place parchment paper on a heat-proof counter or in the bottom of sheet pan.
Make sure you have all ingredients measured and ready before starting this recipe. Each step needs to happen at the correct moment to make the caramel sauce. If you stop to measure an ingredient, you might overcook or burn the caramel.

Place the corn syrup in a saucepan and bring to a boil over high heat. Reduce the heat to medium and add the sugar one third at a time, stirring after each addition with a silicone spatula until the sugar is completely moistened.
Increase the heat to medium high and continue stirring until the sugar has dissolved. Place the candy thermometer in the saucepan and continue cooking until the sugar is a rich amber color or until the temperature is 350°F/177°C.
Reduce the heat to medium and stir in the butter with a clean silicone spatula. After the butter has melted, slowly pour in the warm cream while stirring constantly. Be careful during this step because the mixture will bubble up violently. This is why it’s best to use a saucepan with high sides.
Continue to cook the caramel sauce, while constantly stirring and scraping the edges and bottom of the pan, until it reaches 248°F/120°C.
Remove the pan from the heat and stir in the salt and vanilla extract. Strain the caramel through a fine-mesh strainer into a heat-proof container.

Give the caramel a few minutes (approximately 5 minutes) to start firming up before the next step. If the caramel is too thin, it will spread too much and you will have “flat as a pancake” pixies.
While the caramel is cooling, place 12 rounded teaspoons of chopped pecans in a single layer on a baking sheet fitted with a sheet of parchment paper. Then pour 2 teaspoons of caramel over the top of the pecans. Try to cover at least some part of each pecan piece with the caramel so it can act as a glue to keep the pecans together. Allow the caramel to set up. I put mine in the fridge for about 5 minutes, which allowed the caramel to firm up. You should then be able to peel the candy off the parchment paper and handle it without the caramel sticking to your fingers.

Begin by chopping or grating the chocolate into small pieces. Place two-thirds of the chocolate in the top bowl of a double boiler. I like to use a metal bowl rather than a glass bowl because I find it helps change the temperature of the chocolate more quickly at all stages (i.e., when heating and cooling). Make sure the water is hot, but not boiling.
Heat and stir the chocolate until it is melted and reaches 100-115°F/43-46°C. I use a laser thermometer to determine the temperature and I usually take the chocolate off the heat a couple degrees before 110°F/43°C because the temperature will continue to rise slightly after you remove the bowl.
Place the bowl on a towel to absorb any water from the bottom of the pan. Water is the enemy of chocolate and even one drop can cause it to seize. Then, add the remaining third of chopped chocolate (i.e., the “seed” chocolate) and stir until the seed chocolate has melted completely. Continue stirring gently and constantly until the chocolate cools to 80-82°F/26-28°C. Return the bowl to the top of the double boiler and heat the chocolate until it reaches 87-91°F/30-32°C. This is a good working temperature for the chocolate.

Before dipping, pick up each caramel nut cluster and allow any extra pecan pieces to fall away. You don't want nuts to fall off during the dipping process. Cover the pixies in chocolate by either dipping them into the tempered chocolate one at a time with a dipping fork or spooning the chocolate over the pixie while it's on a candy dipping fork. Gently tap the fork on the side of the bowl to remove any excess chocolate and then place the pixie on a sheet of parchment paper to set up.

As soon as the chocolate has set completely, these chocolate, caramel, and pecan candies can be enjoyed. These Copycat Fannie May Pixies make fantastic gifts when placed in a decorative box with paper candy cups or for a bite-sized treat for yourself!

Keep the pixies in an airtight container for up to 2 weeks in a cool, dry place. Eat them at room temperature.
If stacking the Copycat Fannie May Pixies, put a sheet of parchment paper between the layers so the chocolates aren’t scratched and dented. Also, avoid stacking them too deep so the weight of the chocolates doesn’t crush the ones at the bottom of the stack.
If you want to keep the candy for longer than 2 weeks, place the pixies in an airtight freezer container, and keep in the freezer for up to 6 months. To eat, allow the candy to thaw in the refrigerator for one day to avoid condensation from forming on the candy. The condensation can affect the pixies’ appearance and texture.
After the chocolates have finished thawing in the fridge, allow them to come to room temperature before enjoying.