Dessert

Butter Pecan Fudge

CakesAuthorCakesCategory

Yields1 Serving

 1 tsp plus 1/2 cup butter, cubed
 ½ cup sugar
 ½ cup packed brown sugar
 ½ cup heavy whipping cream
  tsp salt
 1 tsp vanilla extract
 2 cups sifted confectioners' sugar
 1 cup coarsely chopped pecans, toasted

1

Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter.

2

In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir).

3

Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool.

4

Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Notes
5

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

 

Recipe from Taste of Home

Ingredients

 1 tsp plus 1/2 cup butter, cubed
 ½ cup sugar
 ½ cup packed brown sugar
 ½ cup heavy whipping cream
  tsp salt
 1 tsp vanilla extract
 2 cups sifted confectioners' sugar
 1 cup coarsely chopped pecans, toasted

Directions

1

Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter.

2

In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir).

3

Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool.

4

Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Notes
5

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Butter Pecan Fudge

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