Friday, May 18, 2012

CREAMY BUTTER PECAN FUDGE

1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
dash of salt
1 tsp vanilla
2 cups powdered sugar
1 cup pecan halves, toasted & coarsely chopped

Butter an 8-inch square pan and set aside.

In a large heavy saucepan combine the butter, both sugars, cream, and salt; bring to a boil over medium heat while stirring occasionally.  Boil for 5 minutes, stirring constantly.  Remove from the heat and stir in the vanilla.  Stir in the powdered sugar until smooth.  Fold in the pecans.

Spread the candy into the prepared pan and allow to cool to room temperature.  Cut candy into small squares and store in an airtight container in the refrigerator.


Yield: Approximately 1 1/4 lbs.
This recipe is from an old TOH Holiday book.  The recipe came from a lady in California.

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