Butter Pecan Fudge
Servings 48 servings (may vary)
Calories 140kcal
Ingredients
- 2 cups toasted and chopped pecans divided use
- 1 3/4 cups packed light brown sugar
- 1 cup heavy cream
- 1/3 cup salted butter plus additional for foil
- 1 7 oz container marshmallow cream
- 1/2 cup butterscotch flavored baking chips
- 3/4 cup English toffee bits or bits-o-brickle (not chocolate coated)
- 1 tsp vanilla extract
Instructions
- Spread pecans on a sheet pan in a single layer. Toast in a preheated 350°F oven for 6-8 minutes or until lightly golden and fragrant. Cool completely.
- Line an 8-inch square baking pan with heavy duty aluminum foil, extending foil 1 inch over edges. Spray foil with cooking spray or brush lightly with softened butter. Set aside.
- In a heavy bottomed 3 or 4 quart saucepan fitted with a candy thermometer combine brown sugar, heavy cream, butter and marshmallow crème. Cook over medium heat 8-12 minutes or until mixture comes to a full boil.
- Continue cooking, stirring constantly for 6-8 minutes or until the candy thermometer reaches 240°F. (You can also test a small amount of mixture dropped into ice water to test if forms a soft ball.)
- Mix in butterscotch chips stirring with a large spoon or nonstick spatula until completely melted. Remove from heat adding 1 1/2 cups chopped pecans, toffee bits and vanilla extract.
- Pour mixture into prepared pan. Sprinkle top with reserved 1/2 cup pecans.
- Cool the fudge completely; then remove from the pan using the foil overhang as handles. Use a sharp knife to cut into 1-inch squares and enjoy.
Nutrition
Serving: 1serving | Calories: 140kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 23mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 159IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.1mg