Description
This rich and creamy Butter Pecan Fudge combines buttery sweetness with toasted pecans and fluffy marshmallow cream to create a decadent treat perfect for any occasion. Set in the refrigerator until firm, this fudge offers a smooth texture with a delightful nutty crunch.
Ingredients
Scale
Butter Pecan Fudge Ingredients
- 1 cup unsalted butter
- 1 cup heavy cream
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans, toasted
- 1 (7 oz) jar of marshmallow cream
Instructions
- Prepare the baking dish: Line an 8×8-inch baking dish with parchment paper or aluminum foil and lightly grease it to prevent the fudge from sticking.
- Melt butter and cream: In a medium saucepan over medium heat, melt the butter and heavy cream together, stirring occasionally until fully combined and smooth.
- Add sugar and flavorings: Stir in the granulated sugar, vanilla extract, and salt. Bring the mixture to a boil over medium heat, then reduce the heat to medium-low to maintain a gentle simmer.
- Cook to soft ball stage: Stir constantly for about 5-7 minutes, or until the mixture reaches 234°F (112°C) on a candy thermometer, achieving the perfect consistency for fudge.
- Incorporate marshmallow cream: Remove the saucepan from the heat and stir in the marshmallow cream until the mixture is smooth and fully blended.
- Add toasted pecans: Stir in the toasted chopped pecans evenly throughout the fudge mixture to add texture and flavor.
- Pour and spread: Transfer the fudge mixture into the prepared baking dish and spread it evenly with a spatula.
- Chill to set: Refrigerate the fudge for at least 3 hours or until firm to allow it to completely set.
- Cut and serve: Once set, remove the fudge from the dish using the parchment paper or foil, cut into small squares, and serve.
Notes
- Use a reliable candy thermometer for best results when cooking the sugar mixture.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant, or toast in a dry skillet over medium heat, stirring frequently.
- Store fudge in an airtight container in the refrigerator for up to two weeks.
- Allow fudge to come to room temperature slightly before serving for a softer texture.
