This treat is rich and buttery with perfectly toasted pecans in every bite. No microwaving chocolate chips here, this recipe is the real deal. Start out by bringing butter, granulated sugar, brown sugar, heavy cream, salt, and a dash of cinnamon to a boil. Cook until the temp reaches 235 degrees (soft ball stage), then remove it from the heat and cool to about 105 degrees. You’ll beat the mixture until it thickens, then add in powdered sugar and stir until it loses its shine. Last but not least, fold in the toasted pecans!
For nostalgia’s sake, I went with a fudge log instead of spreading it in a pan. If you’d rather have fudge cubes than round slices, feel free to use an 8×8-inch baking dish instead. Whether it’s for the holidays or just a sweet treat, give this Butter Pecan Fudge a try and it’s sure to become a new favorite!
