Butter Pecan Fudge is wonderfully buttery and creamy with little bits of crunchy toasted pecans. It’s perfect for when you’re craving fudge, but not something chocolate and it makes a wonderful holiday treat for gift giving.
Each December I look forward to making fudge more than anything else. I love how rich and sweet it is. Sometimes all it takes is one little bite to satisfy my sweet tooth.
The ingredients for this Butter Pecan Fudge are pretty basic: butter, both white and brown sugar, whipping cream, vanilla extract, confectioners’ sugar, and of course pecans.
To ensure success, you’ll want to use a candy thermometer. You need to get the butter, sugar, whipping cream mixture to soft ball stage to get the flavor and texture right.
Once cooled, cut the fudge into little squares. It will literally melt in your mouth and all your friends will rave about it.
Each December I look forward to making fudge more than anything else. I love how rich and sweet it is. Sometimes all it takes is one little bite to satisfy my sweet tooth.
The ingredients for this Butter Pecan Fudge are pretty basic: butter, both white and brown sugar, whipping cream, vanilla extract, confectioners’ sugar, and of course pecans.
To ensure success, you’ll want to use a candy thermometer. You need to get the butter, sugar, whipping cream mixture to soft ball stage to get the flavor and texture right.
Once cooled, cut the fudge into little squares. It will literally melt in your mouth and all your friends will rave about it.
Ingredients
3 cups white chocolate chips
14 ounces sweetened condensed milk
4 tablespoons butter
1/2 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup room temperature caramel sauce
Instructions
Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.
Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.
