Description
This rich and creamy Butter Pecan Fudge recipe combines the buttery smoothness of heavy cream and butter with toasted pecans for a delightful, melt-in-your-mouth treat. Enhanced with marshmallow cream for a perfect texture, this fudge sets beautifully in the fridge and serves as an irresistible dessert or gift option.
Ingredients
Scale
Fudge Base
- 1 cup unsalted butter
- 1 cup heavy cream
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 (7 oz) jar of marshmallow cream
Add-in
- 1 1/2 cups chopped pecans, toasted
Instructions
- Prepare the Baking Dish: Line an 8×8-inch baking dish with parchment paper or aluminum foil and lightly grease it to ensure easy release of the fudge once set.
- Melt Butter and Cream: In a medium saucepan over medium heat, melt the butter and heavy cream together, stirring occasionally until combined smoothly.
- Add Sugar and Flavorings: Stir in the granulated sugar, vanilla extract, and salt. Bring this mixture to a boil, then reduce heat to medium-low to maintain a gentle boil.
- Cook to Soft-Ball Stage: Continue cooking the mixture, stirring constantly for 5-7 minutes, or until it reaches 234°F on a candy thermometer, which is the soft-ball stage ideal for fudge.
- Incorporate Marshmallow Cream: Remove the saucepan from heat and stir in the marshmallow cream thoroughly until the mixture is smooth and fully blended.
- Add Toasted Pecans: Fold in the toasted chopped pecans evenly throughout the fudge mixture for a crunchy texture.
- Pour and Spread: Transfer the fudge mixture into the prepared baking dish, spreading it out evenly with a spatula.
- Chill to Set: Refrigerate for at least 3 hours, or until the fudge is firm to the touch.
- Serve: Once set, lift the fudge from the dish using the parchment or foil liner, cut into small squares, and serve.
Notes
- Use a candy thermometer to ensure the mixture reaches the correct temperature for perfect texture.
- To toast pecans, spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes until fragrant, stirring occasionally.
- Store fudge in an airtight container refrigerated and consume within two weeks for best freshness.
- For easier cutting, allow the fudge to sit at room temperature for 10 minutes before slicing.
