Butter Pecan Fudge

August 1, 2024

687

Toast the pecans:
- In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the chopped pecans and cook, stirring frequently, until they are lightly toasted and fragrant, about 5-7 minutes. Remove from heat and set aside.
Prepare a baking pan:
- Line a 9×13-inch baking pan with aluminum foil or parchment paper, leaving some overhang for easy removal. Grease lightly with butter or non-stick spray.
Cook the sugar mixture:
- In a large saucepan, combine the granulated sugar, evaporated milk, 3/4 cup of butter, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil.
Boil the mixture:
- Once boiling, continue to cook and stir for 4 minutes. Remove from heat.
Add marshmallow creme and white chocolate chips:
- Quickly stir in the marshmallow creme and white chocolate chips until completely melted and smooth.
Add pecans and vanilla:
- Stir in the toasted pecans and vanilla extract until well combined.
Pour into the pan:
- Pour the fudge mixture into the prepared baking pan, spreading it out evenly with a spatula.
Cool and set:
- Allow the fudge to cool at room temperature until set, about 2-3 hours. You can also refrigerate it to speed up the process.
Cut and serve:
- Once set, lift the fudge out of the pan using the overhanging foil or parchment. Cut into small squares and serve.

Medium: This recipe involves cooking a sugar mixture to a precise temperature, which requires careful attention and some experience in candy-making.

Enjoy your rich and creamy Butter Pecan Fudge!

August 1, 2024

687