Butter Pecan Fudge
Creamy, buttery fudge loaded with toasted pecans. This easy homemade candy is perfect for holidays and gift-giving.
Equipment
- 8x8 inch square baking pan
- Heavy-bottomed saucepan
- Candy thermometer (optional)
- Wooden spoon
- Aluminum foil or parchment paper
Ingredients
- 1/2 cup unsalted butter plus 1 teaspoon for greasing
- 1/2 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1/2 cup heavy whipping cream
- 1/8 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar sifted
- 1 cup pecan pieces toasted and coarsely chopped
Instructions
- Line an 8x8 inch square baking pan with aluminum foil or parchment paper, leaving overhang on sides. Grease lightly with 1 teaspoon butter.
- In a heavy-bottomed saucepan over medium heat, combine 1/2 cup butter, brown sugar, granulated sugar, heavy cream, and salt. Stir constantly until butter melts and sugars dissolve.
- Bring mixture to a full rolling boil, stirring constantly. Continue boiling for exactly 5 minutes, stirring frequently.
- Remove from heat and stir in vanilla extract. Let cool without stirring for 10 minutes until lukewarm.
- Add sifted powdered sugar and beat with wooden spoon for 3-4 minutes until mixture thickens and loses its glossy sheen.
- Quickly fold in toasted pecans until evenly distributed. Pour into prepared pan and spread evenly.
- Score fudge lightly with knife before fully set. Cool completely at room temperature for 3 hours before cutting into squares.
Notes
- Toast pecans in dry skillet over medium heat for 3-4 minutes until fragrant
- Use a candy thermometer if desired, cooking to 234°F (soft-ball stage)
- Store in airtight container at room temperature up to 2 weeks
- For cleaner cuts, wipe knife between each slice