BUTTER PECAN FUDGE

 

Ingredients:

• ¾ cup chopped pecans
• ½ cup unsalted butter
• ½ cup brown sugar
• ½ cup white sugar
• ½ cup whipping cream (33-35% MF)
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, sifted

Instructions:

1. Preheat oven to 350°F (175°C).
2. Spread pecans on a baking sheet and bake for 5-10 minutes, or until fragrant.
3. Line an 8x8 inch pan with parchment paper or aluminum foil and grease with butter.
4. In a medium saucepan over medium-low heat, combine the butter, brown sugar, white sugar, and whipping cream.
5. Melt the ingredients together, stirring constantly until the butter is melted and the mixture is smooth.
6. Once the butter is melted, bring the mixture to a boil. Boil for 5 minutes without stirring, or until a candy thermometer reads 235°F (113°C).
7. Remove from the heat and let cool for 10 minutes.
8. Stir in the salt and vanilla extract.
9. Stir in the sifted powdered sugar until smooth.
10. Fold in the toasted pecans.
11. Pour the batter into the prepared pan and let set at room temperature for 2 hours, or until firm.
12. Cut into small squares with a sharp knife.

Storage:

Store the fudge in an airtight container at room temperature for up to 1 week. You can also freeze the fudge for up to 2 months. Thaw in the refrigerator before serving.

Tips:

• For a smoother fudge, use a fine-mesh sieve to sift the powdered sugar.
• If the fudge is too thick to stir, add a little more whipping cream.
• If the fudge is too thin, add a little more powdered sugar.
• You can add other flavors to the fudge, such as chocolate chips, dried fruit, or nuts.
• To make a chocolate version of this recipe, substitute 1/2 cup of cocoa powder for the 1/2 cup of white sugar.

Enjoy!