Time 1h15m Number Of Ingredients 8 Steps:
Place two sheets of parchment paper, crisscrossed, in an 8x8 inch baking dish. Toast the pecans (if you have not already toasted them) for 7 minutes at 350°F on a parchment-lined baking sheet. Meanwhile, in a large saucepan over medium heat, combine the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil. Stir frequently. Fudge should heat to around 236° to 239°F and not go over 244°F. Once the fudge reaches 236°F-239°F, remove from heat. Add the pecans and the vanilla to the hot fudge in the pan. Stir to just combine. Stir in the sifted confectioners’ sugar until it is well combined. Pour the mixture into the lined baking dish, and add a few more pecans on top. Cool for at least 60 minutes before cutting and serving. Store in an airtight container.
Time 20m Yield about 1-1/2 pounds (64 pieces). Number Of Ingredients 8 Steps:
Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir)., Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners’ sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Time 1h25m Yield 64 Number Of Ingredients 8 Steps:
Butter an 8-inch square baking pan. Combine butter, brown sugar, white sugar, and salt in a saucepan; pour in cream. Bring to a boil, stirring until butter melts and sugar is dissolved. Let mixture boil, stirring often, for 5 minutes. Remove saucepan from heat; add vanilla extract and mix well. Stir in confectioners’ sugar until smooth. Fold pecans into fudge. Pour fudge into prepared pan and cool until firm, 1 to 2 hours. Cut into 1-inch squares.
Time 15m Yield 64 servings. Number Of Ingredients 5 Steps:
Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.
Time 2h35m Yield 48 Number Of Ingredients 6 Steps:
Grease bottom and sides of 8-inch square pan with butter. In 3-quart heavy saucepan, cook brown sugar, 1/2 cup butter and the milk over medium heat, stirring constantly, until butter is melted. Stir in marshmallow creme. Heat to boiling over medium heat; boil about 5 minutes, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Add butterscotch chips; stir until smooth. Stir in pecans. Spread in pan. Let stand 2 hours or until firm. Cut into 6 rows by 8 rows.
Time 40m Yield 20 pieces Number Of Ingredients 8 Steps:
In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners’ sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the refrigerator.
More about “butter pecan fudge recipes”
Time 20m Yield 60 pieces Number Of Ingredients 8 Steps:
Coat an 8-inch square baking dish with nonstick cooking spray. In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat. Stir in the pecans and vanilla. Add the confections’ sugar and stir until smooth and well combined. Spread the mixture into the baking dish. Allow to cool to room temperature then cut into 1-inch squares and serve, or store in an airtight container until ready to serve.
