![]() ![]() If you try this recipe for Pecan Fudge, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. Not that I mind at all □ #pecanloverforlife I’ve already made it 3 times this month and the requests to “make it again” just keep rolling in. Rich, creamy, and incredibly festive, this Homemade Butter Pecan Fudge is sure to become a new holiday favorite in your house! It already is in mine. Heat until the mixture reaches 240 degrees. Mix well with a whisk and bring to a boil over medium-low heat. The good news? You can make this up to one week in advance and store it in the fridge. In a 2 quart saucepan, combine the sugar, half and half, salt, and corn syrup. If you try to cut it before then, it will be gooey and likely too soft to slice. This fudge MUST chill for at least two hours.This recipe is very sweet, so I don’t suggest skipping the salt, which helps balance it out.Nothing ruins a batch of butter pecan fudge like rancid nuts! Taste test your pecans to ensure they’re fresh.Whatever brand you use, just be sure you don’t use chocolate chips! Which are inferior in taste and texture for this recipe. It is the main ingredient, after all! I suggest using a premium brand like Lindt or Ghirardelli, which both melt great and don’t get grainy after setting. Using high-quality white chocolate is key to this recipe being a success.You’ll taste what I’m talking about when you sink your teeth into this ↓ Do it for the fudge! Because this small amount of brown butter adds incredible flavor to it. But let’s back up to that brown butter for a sec, OK? Because I feel like when you see me ask you to brown 3 tablespoons of butter you’re going to be like “um, no”… but do it for me, OK? Actually, do it for you. One quick warning about this fudge: it is SWEET! White chocolate always is, ya know? But I balanced the sweetness out with salt (don’t skip it!), tons of toasted pecans, brown butter, and plenty of cinnamon. Mix in powdered sugar, 1 cup at a time, until a dough has formed. And by good I mean it’s sweet, melt in your mouth creamy, loaded with pecans, and insanely easy to make. In a large bowl, beat mashed potato, milk, vanilla, and salt with an electric mixer on medium speed for 2 minutes. Add in the eggs one at a time and stir until just barely combined. In a large bowl, stir together butter and sugar until combined. Spray the foil with cooking spray and set aside. But after today, I might have a favorite fudge, because you guys, this butter pecan fudge is ridiculously good. Line 9x9 baking pan with foil, extending the sides of the foil over the edges of the pan. So by now you probably already know I’m a fudge fanatic! Chocolate fudge, peanut butter fudge, cranberry pistachio fudge… I love them all. Makes great a great gift during the holiday season! Butter Pecan Fudge made with just 6 ingredients! This creamy pecan fudge is loaded with crunchy pecans and flavored with a pinch of cinnamon. ![]()
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