Butter Pecan Fudge perfect for sharing

Butter Pecan Fudge perfect for sharing


The best butter pecan fudge is thick and smooth. Perfect for enjoying on vacation or as a gift to friends and neighbors.

Crunchy nuts inside the fudge bar make this buttery pecan fudge perfect! It’s rich and absolutely delicious. For more fudge, try chocolate fudge, cookie and butter fudge, or caramel apple fudge.

classic

Fudge made its debut in the United States around the late 1800s. A 30-pound slate was created at a school auction in New York and quickly caught the attention of people. As you know, many different concoctions have been created since then. You can find hundreds of crazy recipes on the internet.

You can even find some on LilLuna. Our lovely Lily is a big fan of fudge and has many delicious recipes like this White Chocolate Reese Fudge or this Peppermint Fudge, perfect for Christmas.

I myself, have never been a huge fan of fudge. That is, until I tried this crazy good buttery pecan fudge. I’ve been sneaking around with little cubes that might add up to ¾ plate. Oops! ! Great, guys! You’ll need a candy thermometer and a little patience, but the results are worth it.

Easy Butter Pecan Fudge

Prepare. Line up 8×8 inches. Line a pan with parchment paper; set aside.

boil. In a medium saucepan, combine butter, sugar, heavy cream and salt. Stir constantly until it boils quickly. Monitor the temperature (without stirring) until the thermometer reads 234 degrees Fahrenheit. Remove from heat and add vanilla (without stirring).

Bold. Cool the mixture to about 110 degrees (may take 30 minutes). Stir with a spoon until the fondant mixture begins to thicken. Slowly add the powdered sugar and beat until smooth. Add the nuts and continue beating until the fudge thickens and loses its luster.

refrigeration. Spread into prepared pan. If necessary, pat off excess butter on top and refrigerate for at least 1 hour.

Serve! Using parchment paper, remove fondant from pan and cut fondant into cubes. Store in an airtight container between layers of wax paper.

Storage Information + Recipe Tips

shop It’s at room temperature, so store this fudge, or you can choose to keep it in the refrigerator. Either way, just make sure the fondant stays in an airtight container with wax paper between the pieces.

toasted pecans It’s actually really easy. You just put them in the oven for about 7-10 minutes, or until they are browned and fragrant. You can stir/flip them occasionally if you’re concerned about them sticking. If you put them on parchment or something like that, you should be good to go.

Sift your powdered sugarr is not required, but it will add more air to baked goods. It also breaks up any clumps and makes them fluffier. This will cause the fudge in your mouth to become more creamy and melt.

Use parchment paper if you have it. Foil doesn’t work very well in my experience, but wax paper should work fine. You can also try oiling the pan.

The Best Way to Cut Fudge Is to let the fondant cool before cutting. Use a long, thin blade. Make sure you just press down to cut, not sawing back and forth. Also, if it seems to be breaking, you should heat the knife under hot water. Then make sure to wipe the knife clean after each cut.

We all know that fondant can be a bit pricey at a chocolate shop, but when you make it at home, you can make a whole plate of fondant for pretty cheap.

For more favorite fudge recipes, check out:

Course dessert

American food

Prep time 10 minutes

Cook Time 10 minutes

Chill for 30 minutes

Total time 50 minutes

Serving Size 16

Calories 184 kcal

by Lil’ Luna

  • 1 teaspoon plus ½ cup diced butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups sifted powdered sugar
  • 1 cup roasted coarsely chopped pecans
  • Line up 8×8 inches. Line a pan with parchment paper; set aside.

  • In a medium saucepan, combine butter, sugar, heavy cream and salt. Stir constantly until it boils quickly. Monitor the temperature (without stirring) until the thermometer reads 234 degrees Fahrenheit.

  • Remove from heat and add vanilla (without stirring).

  • Cool the mixture to about 110 degrees (may take 30 minutes). Stir with a spoon until the fondant mixture begins to thicken. Slowly add the powdered sugar and beat until smooth. Add the nuts and continue beating until the fudge thickens and loses its luster.

  • Spread into prepared pan. If necessary, pat off excess butter on top and refrigerate for at least 1 hour.

  • Using parchment paper, remove fondant from pan and cut fondant into cubes. Store in an airtight container between layers of wax paper.

Adapted from the taste of home.

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