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Butter Pecan Fudge
Tested by Imperial Sugar
Chef Eddy Recipe
Butter Pecan Fudge
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For many of us, butter pecan is a nostalgic flavor that reminds us of grandma and her holiday recipes -- which is why Chef Eddy's version is sure to invoke a fond memory or two. Creamy, buttery and studded with crunchy pecans, this Butter Pecan Fudge makes a thoughtful holiday treat or gift. Make sure you have an accurate candy thermometer for the best results. 

Prep time
0:45
Plan for

Cool 2-3 hours

Yield
24 candies
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Butter Pecan Fudge
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
0:45
Plan For

Cool 2-3 hours

Yield :
24 candies

INGREDIENTS

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Line a 8 x 8-inch baking pan with parchment paper. (Rubbing a little oil on bottom and sides will make paper stick better.) Set aside.
  2. In a sauté pan melt butter. Add pecan pieces and stir on medium heat until butter has been absorbed by pecans. Set aside.
  3. In a saucepan large enough to hold all ingredients, combine sugars, cream, corn syrup, butter, and salt. Using a heat resistant spatula, stir to a boil.
  4. Boil mixture to 237°F-238°. Remove from heat and set aside.
  5. Allow mixture to cool to 110°F-120°F.  Stir in vanilla and pecan pieces.
  6. Pour into prepared pan and allow to set.
  7. After a few hours cut into desired size.
 
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