6-INGREDIENT BUTTER PECAN FUDGE
Butter Pecan Fudge Made with just 6 simple ingredients! Perfect for cookie trays and homemade holiday gifts!
Provided by Ashley Manila
Categories Dessert
Time 2h30m
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add in pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Using a large slotted spoon, transfer pecans to clean plate and set aside until needed.
- Line an 8x8-inch baking pan with parchment paper, allowing excess paper to overhang on two of the sides. Grease the parchment paper, and any exposed pan, and set it aside.
- Melt the butter in a small heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 5 minutes. Remove from heat, pour browned butter into a small bowl, and set aside until needed.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the sweetened condensed milk, chopped white chocolate, and browned butter into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Once the chocolate is completely melted, stir the mixture smooth, then carefully remove the bowl from the heat. Whisk in the vanilla, salt, and ground cinnamon. Using a rubber spatula, fold in the buttered pecans.
- Scrape the fudge into the prepared pan and smooth the top. Sprinkle with sea salt, if using. Refrigerate for at least 2 hours.
- Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces.
- Store in an airtight container, in the refrigerator, for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container, for up to 2 months.
5-MINUTE CHOCOLATE FUDGE
Creamy chocolate fudge that you can make in just a few minutes!
Provided by Mary Younkin
Time 4h5m
Number Of Ingredients 5
Steps:
- Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
- Add the extract and stir until smooth. Stir in 1 cup of pecans. Scoop into a parchment lined loaf pan. Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!
Nutrition Facts : Calories 121 kcal, Carbohydrate 12 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 35 mg, Sugar 9 g, ServingSize 1 serving
EASY PRALINE PECAN FUDGE
Nothing beats the flavors of candied pecans and buttery caramel in this easy fudge - an indulgent dessert that tastes just like praline candy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 64
Number Of Ingredients 6
Steps:
- Spray bottom and sides of 8-inch square pan with cooking spray. In 3-quart saucepan, cook brown sugar, 3/4 cup butter and the milk over medium heat about 2 minutes, stirring constantly, until butter is melted and sugar is dissolved. Heat to full rolling boil; boil and stir 1 minute. Remove from heat.
- Add powdered sugar and bourbon. Beat with electric mixer on low speed 1 minute. On medium speed, beat 10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in pecans.
- Spread in pan. Refrigerate 2 hours or until firm. Cut into 8 rows by 8 rows. Store tightly covered at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg
BUTTER PECAN FUDGE
Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. -Pam Smith, Alta Loma, California
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
3-INGREDIENT MAPLE-PECAN FUDGE
This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Provided by Casey Elsass
Categories Dessert Maple Syrup Pecan 3-Ingredient Recipes Back to School Kid-Friendly Quick & Easy Vegetarian Pescatarian Peanut Free Soy Free Kosher Candy Small Plates
Yield Makes about 2 pounds
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 minutes. Let cool, then coarsely chop.
- Meanwhile, butter loaf pan. Attach candy thermometer to a large heavy-bottomed pot or Dutch oven set over medium heat. Cook maple syrup, cream, and salt, whisking constantly, and bring to a boil. Stop whisking and continue to boil until thermometer registers 238°F, about 40 minutes. Immediately remove from heat and let cool to 130°F, about 40 minutes.Transfer to a stand mixer fitted with the paddle attachment (or use an electric mixer or wooden spoon) and beat on medium speed until fudge is stiff and opaque, about 12 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth surface. Chill until cool and firm, about 2 hours.
- Do Ahead
- Fudge can be made 1 week ahead; tightly wrap and chill.
PENUCHE FUDGE
This is a favorite of mine and I make this every Christmas. The kids go nuts over it.
Provided by BRENDA CLARK
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.
- In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and cool to lukewarm (110 degrees).
- Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 22.1 g, Cholesterol 1.5 mg, Fat 3 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.6 g, Sodium 15.7 mg, Sugar 21.7 g
PECAN FUDGE
My mother gave me this creamy fudge recipe- it's the best! I enjoy making several batches every Christmas.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 pounds.
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, combine the first three ingredients. Cook and stir over low heat until sugar is dissolved. Bring to a full rolling boil. Boil and stir until a candy thermometer reads 234°, about 5 minutes. , Remove from the heat; stir in chocolate chips and caramels until melted. Stir in remaining ingredients until well blended. Pour into a greased 13-in. x 9-in. pan. Chill until firm. Cut into squares.
Nutrition Facts :
BUTTER PECAN FUDGE
Seriously flavorful and so easy to do! We love this from-scratch fudge!
Provided by Amanda Rettke-iambaker.net
Categories Dessert
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.
Nutrition Facts : Calories 255 kcal, ServingSize 1 serving
BUTTER PECAN FUDGE
Make and share this Butter Pecan Fudge recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
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.
Nutrition Facts : Calories 61, Fat 3.5, SaturatedFat 1.5, Cholesterol 6.8, Sodium 19.7, Carbohydrate 7.8, Fiber 0.2, Sugar 7.4, Protein 0.2
CHOCOLATE PECAN FUDGE
Even though fudge is a classic at Christmastime, people are excited for this chocolate pecan fudge year-round. Switch out the pecans with nuts that you have on hand. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
SOUTHERN STYLE PECAN FUDGE
This is the easiest fudge recipe I've ever found! Creamy, sweet and my Texan husband says it reminds him of how his mother made fudge when he was young! What better compliment could I get? Also, one-pan preparation!
Provided by Forever His
Categories Candy
Time 15m
Yield 24 pieces, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Butter a 9x5-inch pan.
- In a medium saucepan, heat sugar, butter, cocoa, milk, vanilla and salt over low heat, stirring until smooth. Stir in chopped pecans.
- Spread quickly in a buttered 9x5-inch loaf pan. Cool. Cut into squares.
Nutrition Facts : Calories 1101.2, Fat 52, SaturatedFat 18.5, Cholesterol 63.9, Sodium 372.2, Carbohydrate 164.9, Fiber 8.2, Sugar 150.3, Protein 7
MAPLE PECAN FUDGE
Make and share this Maple Pecan Fudge recipe from Food.com.
Provided by Jellybean
Categories Candy
Time 55m
Yield 32-40 serving(s)
Number Of Ingredients 8
Steps:
- Line 8" x 8" baking pan with parchment paper and butter thoroughly.
- In a 3-quart heavy-bottomed saucepan combine butter, maple syrup, cream, sugar, corn syrup and salt. Stirring constantly, cook over low heat until sugar has dissolved (about 10 minutes). Clip candy thermometer to the pan. Bring mixture to a boil over medium heat and cook, without stirring, until mixture reaches 240 degrees on candy thermometer (about 20-25 minutes). *Do NOT stir, as sugar will crystallize!
- Remove pan from heat and let mixture cool until candy thermometer drops to 160 degrees.
- Pour mixture into mixing bowl.
- Add vanilla extract to mixture and beat until mixture loses glossy appearance (about 5-10 minutes).
- Fold in pecans and mix thoroughly.
- Transfer mixture to parchment lined pan. Press fudge evenly into pan. Place pan on a cooling rack and score fudge into desired sized bites. Cool thoroughly (about 2 hours).
- Flip over onto a cutting board, remove and discard parchment. Flip again so score marks are visible.
- Using a sharp, heavy knife, cut fudge.
- Place fudge in waxed paper lined air-tight container. Place waxed paper in between each layer of fudge.
PRALINE PECAN FUDGE
Make and share this Praline Pecan Fudge recipe from Food.com.
Provided by Dancer
Categories Candy
Time 20m
Yield 29 pieces.
Number Of Ingredients 8
Steps:
- Line a 9-inch Pyrex dish in aluminum foil and set aside.
- In a two quart heavy bottom pot, melt butter over medium-high heat.
- Add sugar and evaporated milk and blend well into butter.
- Bring to a rolling boil, reduce heat to simmer and cook approximately five minutes stirring constantly.
- Be careful not to scorch butter as mixture will caramelize.
- Remove from heat and using a large cooking spoon, stir in morsels, vanilla, marshmallow creme, praline liqueur and pecans, whipping constantly.
- Stir until mixture becomes creamy and slightly thickened.
- Pour into the Pyrex pan and allow to cool.
- Cut fudge into 1-inch squares and serve.
BUTTER PECAN FUDGE
A smooth and deliciously-flavored fudge. You could also use walnuts instead of pecans. A co-worker shared this wonderful recipe with me and the entire office loved it!
Provided by Carla H
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
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.
Nutrition Facts : Calories 58.9 calories, Carbohydrate 7.4 g, Cholesterol 6.4 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1.4 g, Sodium 16 mg, Sugar 7.1 g
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