Butter Pecan Fudge

I love pecans and I have probably made that very obvious this week with three recipes containing pecans.  I promise this will be the last one for a while!  That being said... the wonderful crunch and nutty aroma released by the pecans when toasted and the buttery fudge make for an amazing treat... I should start a campaign to make fudge year round and not just for holidays!


Butter Pecan Fudge

½ cup butter
½ cup sugar
½ cup packed brown sugar
½ cup heavy whipping cream
1/8 t. salt
1 t. vanilla extract
2 cups powdered sugar
1 cup pecan halves, toasted and coarsely chopped

In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in powdered sugar until smooth. Fold in pecans.

Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-inch squares. Store in an airtight container in the refrigerator.

Comments

  1. MaryOctober 2, 2010 at 8:45 PM

    Oh wow this sounds incredible! I remember the first time making fudge with my mom back in high school- it was such a big hit my friends kept requesting more (but then again..what teenager wouldn't love high sugar squares of chocolate? ;)) It's a tricky thing to make, though..that's for sure!

    The butter pecan version sounds sooo good! Chocolate fudge can be a bit too sweet for me, so I think butter pecan would be just right. :)

    ReplyDelete
  2. AprilOctober 3, 2010 at 7:23 AM

    I am loving all your posts!! This fudge looks fantastic!

    ReplyDelete
  3. LisaOctober 3, 2010 at 11:31 AM

    This butter pecan version of fudge reminds me a lot of doce de leite which I love. Great post!

    ReplyDelete

Post a Comment

Popular posts from this blog

Cajun Sauce

One of my favorite restaurants is Heidi’s Brooklyn Deli. On many of their sandwiches they use what they call a “Cajun Sauce.” This sauce is sort of like a mix between mayonnaise and hot sauce. One of the employee’s was nice enough to give me the recipe and I have scaled it down to a more normal sized recipe for home use. 1 cup Mayonnaise 1 oz. Honey ¾ oz. Cayenne Pepper Mix together and chill to blend flavors.
Read more

Brownies on Steroids

Image
I decided on my 5th week of the 12 Weeks of Christmas Cookies to make a bar cookie.  I made these a few weeks back and took them to a party and they got rave reviews... my friends like to tease me when I make them desserts asking if I could figure out how to pack more calories into each serving than I already do!  Well these certainly live up to the calorie overload they have learned to expect! In all honesty I did find them to be tasty and a lot like a traditional 7 Layer Bar except with a brownie base instead of the traditional grahm crackers.  I made the recipe as written but I figured in a time pinch you could easily use a box brownie mix made per the instructions on the box and topped with all the yummy toppings.  I have a mixed feeling about them because I personally found there to be too many toppings so I would have probably scaled them back (but take that for what its worth because I am not really into desserts I just like making them) but my friends love...
Read more

Baklava Cups

Image
For the 6th week of the 12 Weeks of Christmas Cookies I decided to think a little outside the box and went Greek!  These little baklava bites are wonderful and a great two bite treat just to cure that sweet tooth!  They are convenient, portable, bite size, and make the perfect cookie tray treat! Baklava Cups 1/2 cup pistachios, chopped 1/2 cup pecans, chopped 1/2 cup almonds, chopped 1 lemon, zested 1 orange, zested 1/2 cup, plus 3 tablespoons sugar 2 tablespoons butter, melted 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon vanilla extract 2 boxes mini phyllo shells, 15 shells each 1 cup water 1/2 cup honey Preheat oven to 350 degrees F. Arrange the pistachios, pecans, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, orange zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to comb...
Read more