Butter Pecan Fudge
- Preheat oven to 350°F degrees. Line a baking sheet with pecans and bake for about 10 minutes in a preheated oven. Allow pecans to cool while you make fudge.
- Line an 8x8-inch pan with parchment paper with a bit of overhang to later serve as handles and easy removal of fudge. Lightly spray with non-stick cooking spray. Set aside.
- Heat butter, sugars, 1 cup of heavy cream, and salt in a large heavy bottomed saucepan over medium heat. Stir frequently with a rubber spatula as mixture begins to boil. Continue to boil until a candy thermometer reads 234°F (soft ball stage). Remove from heat; stir in vanilla, remaining 1 tablespoon heavy cream, and powdered sugar until smooth. Fold in pecans.
- Pour into prepared baking dish and cool to room temperature, about 3 hours. Once fudge is set, use excess parchment “handles” to transfer to a cutting board. Use a sharp knife to cut into squares.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Aimee Broussard @SouthernFromScratch.