This Butter Pecan Fudge – all total six ingredients and no candy thermometer needed – is ridiculously yummy, to quote a fellow food blogger. I brought it to a cookie exchange held by Food Bloggers Los Angeles, the best lookin’, best cookin’ collection of bloggers around.
As I like to say, it is “scary good,” which means you might need a 12-step program to wean yourself from it. Warning: don’t try to hide it from yourself in the freezer, either, because it is just as good frozen!
I got all my neighbors hooked on it, too.
So let that be a warning. Line up your little give-away plates or containers for the neighbors once you start cutting into this. You know the saying, “Good fences make good neighbors?” Really, it should be, “Good fudge makes good neighbors.”
Recipe: Dorothy’s Butter Pecan Fudge
Summary: Spectacularly easy Butter Pecan Fudge, buttery and sweet, with toasty pecan flavor and irresistible charm.
- 1/2 cup (1 stick) unsalted butter (I used Kerrygold brand)
- 1/2 cup organic heavy cream (or cream)
- 1 cup packed light brown sugar (I used dark brown sugar this time)
- 1/8 teaspoon kosher salt
- 1 1/2 cups chopped pecans, toasted
- 1 teaspoon vanilla extract (I used Heilala vanilla extract)
- 2 cups confectioners’ sugar
- Mist an 8-inch square baking dish with nonstick cooking spray, or better yet, grease it using the inside of the butter wrapper.
- In a large saucepan, bring the butter, cream, sugar and salt to a boil over medium heat, stirring frequently. Boil for exactly 5 minutes, stirring frequently, and then remove the pan from the heat.
- Stir in pecans, vanilla and confectioners’ sugar and stir until smooth and well combined. This may take a minute, and will give your arm a workout!
- Spread the mixture into prepared baking dish (a small offset spatula is helpful in this task). Cool to room temperature and then cut into little squares (7 rows vertically and 7 rows horizontally). Mixture will be somewhat crumbly, so cut using a very sharp knife, and avoid using “sawing” motions.
- Serve on a pretty platter, or store in an airtight container until ready to serve. Can be frozen with waxed paper between layers.
- Makes 49 pieces.
Food Bloggers L.A. Cookie Exchange
Stay tuned for a whole collection of recipes from our cookie exchange. These ladies can bake!
Preparation time: 5 minutes
Cooking time: 10 minutes
Diet type: Vegetarian
Number of servings (yield): 49
Culinary tradition: USA (Traditional)