Ingredients
- ½ cup (115 g) unsalted butter
- 1 cup (200 g) brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (120 ml) heavy cream
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (240 g) powdered sugar, sifted
- 1 cup (110 g) pecans, roughly chopped
- 1 tablespoon butter for toasting the pecans, optional
Instructions
1. Toast the pecans:
Melt 1 tablespoon butter in a skillet over medium-low heat. Add the chopped pecans and toast for about 3–4 minutes, stirring frequently. Set aside.
2. Prepare the pan:
Line an 8 × 8-inch (20 × 20 cm) square pan with parchment paper, leaving some overhang for easy removal.
3. Make the fudge base:
In a medium saucepan, combine the butter, brown sugar, granulated sugar, heavy cream, and salt. Heat over medium heat while stirring until the butter melts and everything is well combined.
4. Cook:
Bring the mixture to a gentle boil. Cook for about 4–5 minutes, stirring frequently, until the sugar is completely dissolved and the mixture becomes smooth and slightly thickened.
5. Add vanilla:
Remove the saucepan from the heat and stir in the vanilla extract.
6. Add powdered sugar:
Gradually add the sifted powdered sugar, mixing vigorously until the fudge becomes thick, creamy, and smooth.
7. Add pecans:
Fold in most of the toasted pecans, saving a small amount for the top.
8. Set the fudge:
Immediately spread the mixture evenly into the prepared pan. Sprinkle the remaining pecans over the surface and press them gently into the fudge.
9. Cool:
Let it cool at room temperature for about 1 hour, then refrigerate for another 1–2 hours, or until completely firm.
10. Slice and serve:
Lift the fudge out using the parchment paper and cut into small squares.
Tips for Perfect Fudge
Use sifted powdered sugar so the texture stays smooth and creamy. Don’t overcook the sugar mixture, or the fudge may become dry and crumbly. Toasting the pecans makes a big difference because it gives them a deeper, nuttier flavor.
Storage
Keep the fudge in an airtight container at room temperature for about 5–7 days, or refrigerate for up to 2 weeks. You can also freeze it for up to 2 months.
Approximate Nutrition
Per small square, depending on size: 170–220 calories, with roughly 10–13 g fat, 20–25 g carbohydrates, and 1–2 g protein.