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Butter Pecan Fudge

(12 Votes)
SERVES
60
COOK TIME
10 Min

Butter Pecan is a rich and indulgent flavor... it has butter in the name for cryin' out loud! But it is oh so good. Now, Butter Pecan Fudge is a whole 'nother level of decadence and it's easy to make the Mr. Food way! This buttery, silky smooth fudge is a sugar paradise. Plus, it's fast and easy to make. You don't want to pass this one up!

What You'll Need:
  • 1/2 cup (1 stick) butter
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/8 teaspoon salt
  • 1 cup pecan halves, toasted (see Note)
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
What To Do:
  1. Coat an 8-inch square baking dish with cooking spray.
     
  2. In a large saucepan, bring butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently.
     
  3. Allow to boil for 5 minutes, stirring constantly, then remove pan from heat.
     
  4. Stir in pecans and vanilla. Add confectioners' sugar and stir until smooth and well combined. Spread mixture into baking dish.
     
  5. Freeze 25 to 30 minutes, or until firm. Cut into 1-inch squares and serve, or store in an airtight container until ready to serve or wrap for gift-giving.

 

Test-Kitchen Tip

To toast the pecans, heat a medium skillet over medium-low heat. When the skillet is hot, add the nuts and toast for 1 to 2 minutes, stirring frequently, until golden.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Does anyone have an old fashioned fudge recipe the Coarse, Sugary kind, not smooth?

Try making Brown Sugar Fudge. Made in microwave and so easy to make. E-mail me if you want the recipe.

Yes, the brown sugar fudge is absolutely great. I make it every Christmas and sometimes in between.

Loooooved it! Such a rich, bittery taste.......kind of tastes like another piece;-)

Over the years of doing candies and such, I've found that when making fudge that if you use a candy thermo. to keep a check on the temp. Let the temp get to a soft ball temp. which is 240 degrees, this will make your fudge become a melt in your mouth treat, and if you like it some what more firm go as high as 260, or hard bal this will cause it to be more firm to the taste. So try and explore with your tastebuds.

If it is crumbly, then there is probably too much sugar. Before I would try more liquid, try less sugar. I think the easiest way to do that would be to sift a mound of powdered sugar and then lightly spoon it into a measuring cup for dry ingredients. This will also get rid of any of those tiny powdered sugar lumps that won't have a chance to melt away and you will get prettier fudge.

I would add a little more butter. I'm going to try this and let you know. I make candy all the time and sell it.

I am going to give this to some friends of mine at our local food bank.

Did anyone figure out which liquid to increase or if the confec. sugar gets decreased? Extra heavy cream maybe? This will be my first try at making fudge so I don't know how to correct the crumbles.

please tell me if this recipe needs more liquid to it as i made it and it just went to crumbles and i did it exactly as recipe called - very tasty but u sure cannot cup it into pieces - looks just like crumbles. thanks

Please, could you tell me if u ever found out how to correct this recipe?

I made this fudge but!!!!!!!!!!!!! when I added the confec. sugar it went dry as a bone and even when in freezer for 30 mins still crumbly and there was no way you could cut it into pieces - my guess is that there was not enough liquid in the recipe - Please HELP . THANK YOU.

when u say heavy cream is that like ev.milk,or the evap,milk with sugar in it???????????????????????????????????????//////

Heavy cream is sold alongside whipping cream next to the milk in the refrigerated section.

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