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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Butter Pecan Fudge

November 12, 2019

 

 

Well, I won't lie- I ate way too many of these. So many that I has to package the rest and demand my husband take it to work, away from my sight. If you are a lover of butter pecan ice cream- this will definitely be your kind of treat. These sweet little desserts have inspired me to perhaps start a gift basket tradition. Keep your eyes out for more yummy finger desserts, spread and canned goods that you can give as an extra special gift during the holiday season. Enjoy!

 

 

Butter Pecan Fudge

About 18-20 servings

 

Ingredients:

 

3/4 cup chopped pecans

1/2 cup unsalted butter

1/2 cup heavy whipping cream

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 teaspoon salt

1 tablespoon vanilla extract

2 cups powdered sugar, sifted

 

 

Directions:

 

1. Preheat oven to 350 degrees F. Spread the chopped pecans on a dry cookie sheet and bake in preheated oven for 7-10 minutes, until fragrant. 

 

2. Line a 9 x 5 inch bread loaf pan (or an 8 x 8 inch baking dish; fudge will just be thinner) with aluminum foil and grease with butter or cooking spray. Set aside.

 

3. To a saucepan, add the butter, heavy whipping cream, brown sugar and granulated sugar. (If you are using a candy thermometer, clip it to the side of the saucepan now)

 

4. Melt the ingredients over medium-low heat until butter is fully melted. Then allow the mixture to come to a boil and boil for 5 minutes without stirring, or until it comes up to 235 degrees F on the candy thermometer. 

 

4. Remove from heat and add in the salt and vanilla extract. Fold in the sifted powdered sugar with a rubber spatula, then fold in the roasted pecans. 

 

5. Spoon the mixture into prepared dish and let it set in a cool spot for 2 hours (does not need to be refrigerated, unless you prefer it cold). Enjoy.

 

 

 

 

Recipe adapted from Just So Tasty

 

 

 

 

 

 

 

 

 

 

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