Butter pecan fudge
Be the first to rate it
A rich, creamy fudge with toasted pecans, cooked to soft-ball stage and cut into squares. Keep it layered in waxed paper for gifting or sharing.
Ingredients
- 1 tsp plus 1/2 cup butter cut into cubes
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup heavy whipping cream
- 1/8 tsp salt
- 1 tsp vanilla extract
- 2 cups powdered sugar sifted
- 1 cup pecans toasted and coarsely chopped
Equipment
- saucepan
- candy thermometer
- 9-inch square pan
Directions
- Line an 8×8-inch pan with parchment paper.
- In a medium pot, combine the butter, both sugars, cream, and salt. Stir nonstop until it reaches a rapid boil, then stop stirring and cook until a thermometer reads 234°F.
- Take off the heat and add the vanilla without stirring.
- Let cool to about 110°F (this can take up to 30 minutes). Beat with a spoon until it begins to thicken. Slowly stir in the powdered sugar until smooth, then the pecans, and keep stirring until it is thick and no longer glossy.
- Spread into the pan, blotting off any extra butter on top if needed. Refrigerate for at least 1 hour.
- Lift out by the parchment and cut into squares.
Notes
Store between layers of waxed paper in an airtight container. Candy thermometer: 234°F, then cool to 110°F. Contains pecans.
Nutrition
Serving: 50g | Calories: 234kcal | Carbohydrates: 29g | Protein: 0.9g | Fat: 14g | Saturated Fat: 5.9g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 70mg | Potassium: 46mg | Fiber: 0.7g | Sugar: 28g | Vitamin A: 298IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 16 servings; heavy whipping cream counted as heavy cream. Brands and portions vary, so use it only as an approximation.