Description
This rich and creamy Butter Pecan Fudge combines toasted pecans with a smooth buttery base, sweetened with granulated and brown sugar, and finished with a hint of vanilla. The fudge is cooked on the stovetop, then chilled to set into decadent squares perfect for any occasion.
Ingredients
Scale
For the Pecans
- 2 cups toasted pecans
- 2 Tbsp butter (for toasting)
For the Fudge Base
- 1 cup butter (2 sticks)
- 1 cup granulated sugar
- 1 cup brown sugar
- 1-1/8 cup heavy whipping cream
- 1/4 tsp salt
- 1 Tbsp vanilla extract
For Finishing
- 4 cups powdered sugar
- 2 cups chopped toasted pecans
- 2 Tbsp chopped toasted pecans (for topping)
Instructions
- Toast Pecans: Toast 2 cups of pecans with 2 tablespoons of butter in a pan over medium heat for about five minutes until fragrant and golden. Set aside to cool.
- Melt Butter: In a large saucepan, melt the 2 sticks (1 cup) of butter on medium-high heat.
- Add Sugars: Once the butter has melted, add the granulated sugar and brown sugar, stirring well to combine.
- Add Cream and Flavorings: Pour in the heavy whipping cream, salt, and vanilla extract, mixing thoroughly to incorporate all ingredients.
- Bring to Boil: Maintain the heat on medium-high or increase to high to bring the mixture to a rolling boil, stirring occasionally to prevent burning.
- Cook and Time Boil: Once boiling, set a timer for four minutes and continue stirring occasionally to cook the fudge base properly.
- Remove from Heat and Add Powdered Sugar: After four minutes, remove the saucepan from heat and immediately add the powdered sugar, mixing thoroughly until smooth.
- Mix in Pecans: Stir in 2 cups of the chopped toasted pecans evenly into the fudge mixture.
- Pour and Top: Pour the fudge mixture into a prepared baking pan, then sprinkle the remaining 2 tablespoons of chopped toasted pecans on top for garnish.
- Set the Fudge: Allow the fudge to cool and set in the pan for at least three hours, until firm enough to cut.
- Slice and Serve: Once set, cut the fudge into approximately 48 small squares and serve.
Notes
- Stovetop heat levels vary; if the fudge doesn’t boil on medium-high, increase the heat to high to achieve a proper boil before timing.
- Use a heavy-bottomed saucepan to prevent burning the fudge while boiling.
- Ensure pecans are evenly toasted for best flavor.
- Allow fudge to fully set to avoid sticky or crumbly pieces.
- Store fudge in an airtight container at room temperature or in the refrigerator for longer freshness.
Nutrition
- Serving Size: 1 piece (approx. 20g)
- Calories: 110
- Sugar: 15g
- Sodium: 45mg
- Fat: 6.5g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
