Description
This Butter Pecan Fudge is a rich and creamy homemade treat featuring toasted pecans and a buttery, sweet base. Perfect for holiday gifting or a satisfying dessert, this fudge is easy to make with simple ingredients and requires no baking, just stovetop cooking and chilling.
Ingredients
Scale
Fudge Mixture
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup packed brown sugar
- 1/8 teaspoon salt
- 2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
Additional
- 1 cup chopped pecans (toasted)
Instructions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper and lightly grease it to prevent sticking.
- Melt Butter and Combine Ingredients: In a medium saucepan over medium heat, melt the butter completely. Stir in the heavy cream, brown sugar, and salt.
- Cook the Mixture: Bring the mixture to a gentle boil, cooking for 4–5 minutes while stirring constantly to prevent burning and to dissolve the sugar.
- Add Vanilla and Cool: Remove the pan from heat then stir in the vanilla extract. Allow the mixture to cool for approximately 5 minutes to slightly thicken before adding powdered sugar.
- Incorporate Powdered Sugar: Gradually whisk in the sifted powdered sugar into the mixture until it becomes smooth and thick with a fudge-like consistency.
- Fold in Pecans: Fold the toasted, chopped pecans gently into the fudge mixture ensuring even distribution.
- Set the Fudge: Pour the mixture into the prepared baking dish and smooth the top evenly with a spatula.
- Chill: Refrigerate the fudge for at least 2 hours or until firm enough to cut.
- Serve and Store: Once set, cut the fudge into 25 squares. Store leftovers in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Notes
- To toast pecans, bake at 350°F (175°C) for 6–8 minutes, stirring halfway through for even toasting.
- Use dark brown sugar for a deeper, richer flavor.
- Store fudge refrigerated for up to 1 week or freeze to extend shelf life.
