Old-Fashioned Butter Pecan Fudge

Ingredients

• 0.5 cup unsalted butter (Use additional butter to lightly grease the pan if not using parchment.)
• 0.5 cup brown sugar
• 0.5 cup granulated sugar
• 0.667 cup heavy whipping cream
• 2 cup powdered sugar (Stir in gradually.)
• 1 cup pecans (Chopped; toast before adding.)

Steps

1. 1

   Line an 8×8-inch pan with parchment paper, or lightly butter the pan.

2. 2

   Place the chopped pecans in a dry skillet over medium heat. Toast for 3–4 minutes, stirring often, until fragrant. Transfer the toasted pecans to a separate dish and set aside.

3. 3

   Melt the butter in a medium saucepan over medium heat.

4. 4

   Add the brown sugar, granulated sugar, and heavy whipping cream to the melted butter. Stir until combined.

5. 5

   Bring the mixture to a gentle boil. Cook for 4–5 minutes, stirring constantly, until smooth and slightly thickened.

6. 6

   Remove the saucepan from the heat and let the mixture cool for 2–3 minutes.

7. 7

   Gradually stir in the powdered sugar until the fudge mixture is smooth and creamy. Adding it gradually helps prevent lumps.

8. 8

   Fold in the toasted pecans until they are evenly distributed throughout the fudge.

9. 9

   Spread the fudge mixture evenly into the prepared pan.

10. 10

    Let the fudge cool at room temperature for about 2 hours, or refrigerate it until firm.

11. 11

    Lift the fudge from the pan if it was lined with parchment, then cut it into squares.

Notes

The source gives an approximate room-temperature cooling time of 2 hours but does not specify a refrigeration time; refrigerate only until firm. Yield is about 24 pieces.

Nutrition per serving

• dessert
• candy
• fudge
• no-bake
• vegetarian
• American
• make-ahead
• holiday