Butter-Pecan Fudge

A recipe especially for Staci Barron from Elora Pottery! This delicious golden fudge has crunchy pecans in it to give a nice contrast to the creaminess of the fudge.

Butter-Pecan Fudge Recipe

INGREDIENTS:

1/2 cup (4 oz - 115 gm) butter

1/2 cup (4 oz - 115 gm) sugar

1/2 cup (3½ oz - 100 gm) brown sugar

1/2 cup (1/4 pint - 120 ml) whipping cream

1/8 tsp (1 ml) salt

1 tsp (5 ml) vanilla extract

2 cups (7¾ oz - 220 gm) icing sugar

1 cup (3 oz - 85 gm) pecan halves

METHOD:

Roast the pecans in a heavy based pan over medium heat, stirring constantly.

Allow to cool and break each half into four pieces.

Melt the butter in a heavy based saucepan, and stir in the white and brown sugars, the whipping cream and salt.

Bring to a boil, stirring constantly.

Keep on a low boil for about five minutes, stirring constantly.

After removing from the heat, stir in the vanilla, followed by the icing sugar.

Mix thoroughly until smooth.

Stir in the pecan pieces and pour the mixture evenly into a greased (or lined) 8" (20 cm) square baking pan.

Allow to cool and cut into 1" (2.5 cm) squares.

Store in an airtight container in the fridge, with parchment paper between the layers.

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