Butter Pecan Fudge Recipe
With the holidays just around the corner, you’re going to want this melt in your mouth, cannot eat just one piece Butter Pecan Fudge Recipe. It’s my latest for Dixie Crystals and it is JUST in time as you start to compile your gift-giving ideas.
I’m pretty sure I’ve mentioned a time or two that I grew up going to my grandmother’s house for the holidays and there was always, always a treat tray in the corner of the kitchen that included some type of fudge, Candied Pecans and these Butterscotch Pralines.
Sometimes, I would sneak sooo many pieces of fudge that I wouldn’t have much of an appetite for the actual holiday meal.
And as fond as my memories are of eating the fudge, also is the memory of her holiday tins filled to the brim with the same assortment for friends, neighbors, and anyone dropping by during the season and needing a little something sweet.
Butter Pecan Fudge Recipe
This Butter Pecan Fudge is irresistibly creamy, intensely buttery and made even more delicious with the addition of nutty, toasted pecans. Perfect for gift giving and holiday treat trays.
- 1 cup unsalted butter
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 cup Dixie Crystals Light Brown Sugar
- 1 cup + 1 tablespoon heavy whipping cream
- Pinch of salt
- 2 teaspoons vanilla extract
- 3 1/2 cups Dixie Crystals Confectioners Powdered Sugar, sifted
- 2 cups pecan halves, toasted
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.
When it came time to think about what I wanted to contribute for my monthly sugar fix recipe, I wanted a fudge recipe that would be beneficial for your holiday gift-giving needs, but for mine too! There are so many flavor combinations you can experiment with but I wanted a fudge version of my favorite BlueBell ice cream, Buttered Pecan.
Be sure to toast the pecans. The nuttiness is what makes each bite so special.
Hi Aimee, I wanted your butter pecan fudge recipe but it did not pop up, only the picture. I am not computer savoy so I am not on pinterest, facebook, etc. Please send me the recipe. I am thrilled to stumble on your info. I was searching for bread pudding with pecan praline rum sauce. Thanks, Rhonda
Hi, Rhonda! The recipe lives on the Dixie Crystals sugar blog but I just emailed the link to you! The fudge is so, so good!