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Butter Pecan Fudge Exps Thnd16 28648 C07 27 5b 4

Butter Pecan Fudge

TOTAL TIME: Prep: 10 min. Cook: 10 min. + cooling YIELD: about 1-1/2 pounds (64 pieces).
Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. —Pam Smith, Alta Loma, California

Ingredients

  • 1 teaspoon plus 1/2 cup butter, cubed
  • 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 sifted confectioners' sugar
  • 1 cup coarsely chopped pecans, toasted

Directions

  • 1. Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter.
  • 2. In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir).
  • 3. Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool.
  • 4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Nutrition Facts

1 piece: 59 calories, 3g fat (1g saturated fat), 7mg cholesterol, 18mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 0 protein.

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