Pecan Buttermilk Fudge Food

BUTTERMILK FUDGE

Steps:

• 1. Butter the sides of a large Dutch Oven.
• 2. Combine the first 5 ingredients in pan and cook over med/low heat, stirring constantly until butter melts and sugar dissolves. Scrap sides making sure they are free of any sugar crystals.
• 3. Attach a candy thermometer to pan, making sure it does not touch bottom of the pan.
• 4. Increase your heat to medium and bring to a boil. Do not stir while syrup is boiling. (This is very important and also why you must be sure to have a large enough pan. Mixture will boil up and you will be inclined to stir it back down for fear it is going to overflow.)
• 5. DO NOT STIR WHILE SYRUP IS BOILING! Your mixture will be whitish yellow at beginning, but by the time it has reached the proper temp it will be a dark caramel color.
• 6. Continue to cook until syrup reaches soft ball state or 234-240 degrees on thermometer.
• 7. Turn off heat, or remove from heat and add vanilla leaving thermometer in mixture. DO NOT STIR IN THE VANILLA, until mixture cools to 200 degrees.
• 8. Beat the fudge with an electric mixer set on medium until it is thick and no longer glossy.
• 9. Stir in the nuts.
• 10. Pour into a buttered 8 X 13 pan. Cool completely.
• 11. Cut into 1 inch squares. Store in an airtight container in refrigerator.

PECAN BUTTERMILK FUDGE

Steps:

• Preheat oven to 350°F. Line a 9x5" loaf pan with parchment paper, leaving a generous overhang on long sides; set aside.
• Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened in color, 8-10 minutes. Let cool, then coarsely chop.
• Heat sugar, buttermilk, butter, honey, and kosher salt in a medium saucepan over medium-high heat, stirring occasionally, until butter and sugar are melted, about 3 minutes. Fit saucepan with thermometer, bring mixture to a simmer and cook, stirring occasionally, until thermometer registers 238°F (mixture will be pale golden and smell faintly of toffee), 6-8 minutes.
• Immediately pour mixture into a medium bowl and, using an electric mixer on medium-high speed, beat until cool and thickened (it will be stiff and matte), 5-8 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth top and sprinkle with sea salt. Let sit at least 1 hour before cutting into pieces.
• DO AHEAD: Fudge can be made 1 week ahead. Store tightly wrapped at room temperature.

BUTTERMILK FUDGE

Steps:

• Mix all ingredients EXCEPT nuts in heavy saucepan.
• Cook to soft ball stage on a candy thermometer, then 1 more notch.
• Remove from heat and add nuts.
• Stir for 2 minutes.
• Pour into greased 8x8 dish.

BUTTER PECAN FUDGE

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.

PECAN BUTTERMILK CAKE

Steps:

• Preheat the oven to 350°F. Prepare a 9x13 baking dish. (I used GOOP, click the recipe in the Notes)
• In a large bowl, beat the butter and brown sugar together with a hand-held mixer until smooth.
• Add the eggs one at a time, incorporating them into the butter mixture fully. Scrape the sides of the bowl if needed.
• Pour in the buttermilk and vanilla extract. Mix until combined. (Make sure there are no lumps)
• Add the flour, baking soda, and salt to the wet ingredients. Stir by hand with a spatula until ingredients are incorporated.
• Pour the batter into the prepared pan.
• Bake the cake for 30 minutes. Ten minutes before the cake is done, prepare the topping.
• Stir the butter and brown sugar together in a small bowl. (I used a 2 cup measuring cup) Add the buttermilk, chopped pecans, and salt. You should easily be able to pour the glaze.
• When you take the cake out of the oven, immediately pour the pecan glaze all over the cake. Then return it to the oven for 10 more minutes.
• When the cake is done, the glaze should be bubbling and appear runny and seeping into every nook and cranny of the cake.
• Serve warm.
• (If you prefer to serve at room temperature, the glaze will have hardened a bit.)

BUTTER PECAN FUDGE

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.

BUTTER PECAN FUDGE

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.

BUTTERMILK FUDGE

Steps:

• Combine all ingredients (EXCEPT: butter and pecans) in large 4-5 qt. heavy saucepan stirring constantly/frequently cook to 239 degrees . This should take about 20 - 25 minutes. Use a candy thermometer for accuracy. Wipe down sides of pan during the last 5-10 minutes to prevent sugar crystals from forming.
• Remove from heat and add 1/2 stick butter and 1 1/2 cup pecans. Allow to cool siightly.
• Beat until it loses its gloss and begins to thicken just a bit.
• Pour into buttered pan (9 1/4x6 1/2, 8x8 inch or 9-inch) or drop by spoonfuls onto waxed paper. Makes about 24 1-inch pieces. NOTE: Line pan with foil or parchment and let overhang for easy removal. Also, after fudge begins to set (approximately 10 minutes), score 1/4 to 1/2 in. deep with sharp knife to make slicing easier.