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Butter pecan fudge

Course Snack
Cuisine American
Keyword candy thermometer fudge, holiday fudge, homemade fudge, pecan fudge
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16 servings
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

Directions

  • Line an 8x8-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.