- 1 teaspoon plus 1/2 cup butter, cubed
- 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 confectioners' sugar
- 1 cup coarsely chopped pecans, toasted
- Line an 8x8-in. pan with foil; grease foil with 1 teaspoon butter.
- 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).
- 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.
- 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. Yield: about 1-1/2 pounds (64 pieces).
Reviews forButter Pecan Fudge
"Turned out very well and is sure to be a BIG hit this Christmas season!"
"I have 1 suggestion: toast the nuts first and don’t do anything else while they’re toasting. Otherwise you may burn them like I did."
"I made this recipe and it was phenomenal! I followed the directions exactly, having bad fudge- making experiences in the past. You may need to adjust the powered sugar at the end. Add it slowly, and you may not need to use it all. When I noticed it was getting too crumbly, I stopped adding, and it came out perfectly."
"I made this fudge today and it was a total flop! I followed the directions exactly and ended up with a hard, mixture in my pan. I had to scrape my All-Clad saucepan to get the glob out of the bottom after a very long soak. If you follow the directions as written, cooling the cooked mixture brings it to a point that it can no longer be stirred. I was totally disgusted by this recipe but was really interested in making a Butter Pecan Fudge Recipe. After searching on line, I found the same recipe, same ingredients, but with different directions. It worked."
"This Butter Pecan Fudge was a big hit at my family reunion! Definitely will make this again!!"
"A new family favorite! I found it was a typical fudge recipe: you have to move fast getting from stove and pan. Mine came out perfectly."
"Very easy to mix ingredients, but what about cooking time.? I have it in the oven now for atleast 15 mins at 350 and it's still liquid. Please help with what I should do to finish this fudge"
"Very easy. Follows directions to the T and youll have no problem. Measure exactly. 1st batch came out kind of flaky when I tried to cut it, but I accidently used a little too much powdered sugar. The 2nd batch I measured everything to exact measurements and it came out perfect. Great to give as gifts or for bake sales and farmers markets."
"This fudge was so easy to make and it turned out great! I only had walnuts on hand, but despite missing the pecans, the fudge still tasted amazing! I can't wait to make this recipe again!"
"I followed the recipe exactly even though it seemed like it called for too much powdered sugar. After adding the powdered sugar, it was dry and crumbly, resembling graham cracker crumbs. If this happens, don't get discouraged and throw it away. Put the mixture back over medium heat, add a couple tbsp butter and about 1/4 cup of heavy cream. Whisk constantly until it turns into a more liquid form again and any sugar lumps have melted. Add the pecans and spread in the pan and cool. It still may be slightly crumbly when you cut it.Next time, I will reduce the sugar to 1 1/2 cups and add more cream."