Sunday, March 12, 2017

Butter Pecan Fudge



  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 1 cup pecan halves, toasted and coarsely chopped


How to Make It

  • In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners’ sugar until smooth. Fold in pecans.
  • Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/4 pounds.
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