Butter Pecan Fudge
Ingredients:
1 cup unsalted butter
1 cup brown sugar, packed
1/2 cup heavy cream
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup pecans, toasted and chopped
Directions:
Toast the Pecans:
Preheat your oven to 350°F (175°C).
Spread the pecans on a baking sheet in a single layer.
Toast in the oven for about 8-10 minutes, stirring once halfway through, until the pecans are fragrant and slightly browned.
Remove from the oven and let them cool. Once cooled, chop them into small pieces.
Prepare the Fudge Base:
In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and heavy cream, stirring constantly until the mixture comes to a boil.
Continue to cook, stirring, for 2-3 minutes after it begins to boil.
Mix in Powdered Sugar and Vanilla:
Remove the saucepan from the heat and let it cool for 5 minutes.
Gradually stir in the powdered sugar and vanilla extract, mixing until smooth and well combined.
Incorporate the Pecans:
Stir in the toasted pecans, ensuring they are evenly distributed throughout the fudge mixture.
Set the Fudge:
Pour the mixture into a greased 8×8-inch baking dish, spreading it out evenly with a spatula.
Let the fudge cool at room temperature for 1 hour before transferring it to the refrigerator to set completely, about 2-3 hours.
Cut and Serve:
Once set, cut the fudge into small squares.
Serve and enjoy the rich, buttery, nutty flavor.
Storage:
Store the fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes + setting time
Kcal: Approximately 150 kcal per piece | Servings: 36 piece