Butter Pecan Fudge
In this recipe, butter and pecan join forces to create a delectable, smooth and ultra-sweet treat. These fudge bars are the prime definition of “melt-in-your-mouth.”
Making fudge doesn’t have to be intimidating. With my easy step-by-step instructions, you can impress your family with this homemade batch.
Beware! With every bite that you take, you’ll be wanting more. Try not to eat all of these in one sitting – but honestly, I don’t blame you if you do!
How to Make Butter Pecan Fudge
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup heavy whipping cream
- 1/8 tsp salt
- 2 tsp light rum
- 2 cups powdered sugar
- 1 cup crushed pecans
Servings: 64 pieces
Prep Time: 30 minutes
Cool Time: 1 hour 30 minutes
Total Time: 2 hours
Instructions
Line an 8×8 pan with parchment paper and set aside.
In a large saucepan, mix together butter, sugar, brown sugar, heavy whipping cream, and salt – bringing it to a boil and stirring constantly.
Stop stirring and cook until it reaches the “soft-ball stage” – ie.: when a candy thermometer reads 234F
Remove from heat and add the rum but do not stir.
Allow the mixture to cool at 110F, about 30 minutes.
Beat thoroughly with a spoon until the fudge begins to thicken. Slowly add powdered sugar, while constantly beating until the fudge is smooth.
Add the crushed pecans and stir until the fudge is very thick and loses its glossy sheen.
Spread immediately into the lined pan – make sure to work quick before the fudge hardens!
Cool for about 1 hour.
Use the parchment paper to remove the fudge and cut into pieces about 1-inch in-size each.
Store in an airtight container in the refrigerator
Butter Pecan Fudge
A melt-in-your-mouth recipe that'll impress your entire family!
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup heavy whipping cream
- 1/8 tsp salt
- 2 tsp light rum
- 2 cups powdered sugar
- 1 cup crushed pecans
Instructions
- Line an 8x8 pan with parchment paper and set aside.
- In a large saucepan, mix together butter, sugar, brown
sugar, heavy whipping cream, and salt - bringing it to a boil and stirring
constantly. - Stop stirring and cook until it reaches the
"soft-ball stage" - ie.: when a candy thermometer reads 234F - Remove from heat and add the rum but do not stir.
- Allow the mixture to cool at 110F, about 30 minutes.
- Beat thoroughly with a spoon until the fudge begins to
thicken. Slowly add powdered sugar, while constantly beating until the fudge is
smooth. - Add the crushed pecans and stir until the fudge is
very thick and loses it’s glossy sheen. - Spread immediately into the lined pan - make sure to
work quick before the fudge hardens! - Cool for about 1 hour.
- Use the parchment paper to remove the fudge and cut
into pieces about 1-inch in-size each. - Store in an airtight container in the refrigerator.
