I’m not sure if it’s because of my Michigan roots or just a serious sweet tooth, but I am nuts about fudge. From the cute shops “Up North” that sell it by the pound to the bite sized serving at every holiday party, fudge is a treat I cannot pass up. Chocolate and peanut butter flavors have always been my favorites, but after trying this Butter Pecan Fudge recipe I may have to reevaluate!
This treat is rich and buttery with perfectly toasted pecans in every bite. No microwaving chocolate chips here, this recipe is the real deal. Start out by bringing butter, granulated sugar, brown sugar, heavy cream, salt, and a dash of cinnamon to a boil. Cook until the temp reaches 235 degrees (soft ball stage), then remove it from the heat and cool to about 105 degrees. You’ll beat the mixture until it thickens, then add in powdered sugar and stir until it loses its shine. Last but not least, fold in the toasted pecans!
For nostalgia’s sake, I went with a fudge log instead of spreading it in a pan. If you’d rather have fudge cubes than round slices, feel free to use an 8×8-inch baking dish instead. Whether it’s for the holidays or just a sweet treat, give this Butter Pecan Fudge a try and it’s sure to become a new favorite!
Butter Pecan Fudge
Yield(s): Serves 24
45m prep time
1h inactive
INGREDIENTS
- ½ cup butter
- ½ cup heavy whipping cream
- ½ cup brown sugar
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 2 ¼ cups powdered sugar
- 1 ⅓ cup toasted pecans, chopped
PREPARATION
- In a medium-sized saucepan, add butter, heavy cream, granulated sugar, brown sugar, salt, and cinnamon. Stirring continuously, bring mixture to a boil until the temperature reaches 235 degrees F.
- Remove pan from heat and add vanilla, do not stir mixture.
- Allow mixture to cool to about 105 degrees F, or for about 30 minutes.
- Vigorously stir the mixture for 1-2 minutes until it thickens. Add powdered sugar and pecans and continue stirring until the mixture loses its shine.
- Spoon fudge onto a sheet of parchment paper and roll into log shape.
- Refrigerate fudge for 1-2 hours or until firm.
- Slice and serve chilled.
