Description
This rich and creamy Butter Pecan Fudge recipe combines the smoothness of butter and heavy cream with the crunch of toasted pecans and the sweetness of marshmallow cream. Perfect for holiday treats or anytime indulgence, this fudge sets beautifully in the refrigerator for a melt-in-your-mouth sweet bite that serves 16.
Ingredients
Scale
Fudge Base
- 1 cup unsalted butter
- 1 cup heavy cream
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 (7 oz) jar of marshmallow cream
Add-ins
- 1 1/2 cups chopped pecans, toasted
Instructions
- Prepare the baking dish: Line an 8×8-inch baking dish with parchment paper or aluminum foil and lightly grease it to ensure the fudge does not stick and can be easily removed.
- Melt butter and cream: In a medium saucepan over medium heat, melt the unsalted butter and heavy cream together, stirring occasionally to combine the ingredients smoothly.
- Add sugar and flavorings: Stir in the granulated sugar, vanilla extract, and salt into the saucepan. Mix well to combine and bring the mixture to a boil over medium heat.
- Cook to soft ball stage: Reduce heat to medium-low and continue cooking while stirring constantly for 5-7 minutes, or until the mixture reaches 234°F on a candy thermometer. This temperature is crucial for the fudge’s proper consistency.
- Incorporate marshmallow cream: Remove the saucepan from heat and stir in the marshmallow cream until the mixture is smooth and fully incorporated, which helps create a creamy fudge texture.
- Add toasted pecans: Fold in the toasted chopped pecans, distributing them evenly throughout the fudge mixture for a crunchy texture.
- Pour and spread fudge: Pour the fudge mixture into the prepared baking dish and use a spatula to spread it evenly to the edges.
- Chill to set: Refrigerate the fudge for at least 3 hours or until it is firm enough to cut into squares.
- Serve: Once set, remove the fudge from the dish using the parchment or foil and cut into small squares. Serve and enjoy the sweet, nutty treat.
Notes
- Use a reliable candy thermometer to ensure the fudge reaches the exact temperature for perfect texture.
- To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F for 5-8 minutes, stirring occasionally until fragrant.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks.
- For easier cutting, warm the knife slightly with hot water and wipe it dry between cuts.
- Ensure even stirring when cooking the sugar mixture to prevent scorching.
