Best 4 Pecan Buttermilk Fudge Recipes

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.

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.

BUTTER PECAN FUDGE

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.

BUTTERMILK FUDGE

Steps:

• Butter sides of a large heavy saucepan or Dutch oven.
• Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
• Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
• attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
• Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
• Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
• Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
• Remove from heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
• Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
• Stir in nuts.
• Pour into a buttered 8- inch square pan. Cool completely.
• Cut into 1-inch squares.
• Store in an airtight container in refrigerator.