Each bite of this decadent butter fudge is packed with depths of rich flavor that leaves you wanting more. The Candied Pecans shine through to add a subtle, sweet crunch to the creamy fudge. The pecans compliment the flavors of the fudge beautifully and add the perfect crunch!
Ingredients
- 1 cup unsalted butter, cubed
- 1 cup + 1 tablespoon heavy whipping cream
- 1 2/3 cups cane sugar
- 1/3 cup brown sugar
- 1 teaspoon salt
- 2 1/2 teaspoons vanilla extract
- 3 cups powdered sugar, sifted
- 1 1/4 cups Santé Candied Pecans
Instructions
- Grease an 8″ square pan, they lay parchment paper over the top and press down.
- In a heavy-bottom saucepan, add the butter and allow to melt over medium-high heat.
- Once melted, stir in the heavy cream until combined with the butter.
- Next, pour in the cane sugar, brown sugar, and salt. Stir to combine, then bring to a boil over medium-high heat. Resist the urge to stir, and instead use a thermometer to monitor the temperature. Allow the mixture to boil for 4 minutes- the final temperature should be between 112-114 degrees Celsius.
- Remove the saucepan from the heat and allow to cool to room temperature before adding the vanilla extract.
- Ensure the powdered sugar is well sifted to avoid lumps. Then, pour half a cup to one cup in at a time, stirring between to incorporate before adding more. Continue until all of the powdered sugar is added.
- Chop the candied pecans and add to the fudge batter. Use a spatula to fold in to combine.
- Transfer to the prepared baking dish and smooth the top with the spatula.
- Place in the refrigerator to chill for at least three hours.
- After the allotted time, cut into 16 squares and enjoy!
Recipe by The Bottomless Pit featuring Candied Pecans.
