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BUTTER PECAN FUDGE




Source of Recipe


PatT--CF


1/2 cup butter (don't substitute)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 tsp. salt
1 tsp. vanilla
2 cups powdered sugar
1 cup pecans, toasted and chopped roughly

(To toast pecans, I put pecans on a cookie sheet in the oven at 350 for 8-10 minutes, stirring a couple times. Let cool before using).

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

Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the fridge. Makes 1-1/4 pounds.