Pecan Buttermilk Fudge
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
36
Sourness
44
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Line a 9x5" loaf pan with parchment paper, leaving a generous overhang on long sides; set aside
3
Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened in color, 8–10 minutes
4
Let cool, then coarsely chop
5
Heat sugar, buttermilk, butter, honey, and kosher salt in a medium saucepan over medium-high heat, stirring occasionally, until butter and sugar are melted, about 3 minutes
6
Fit saucepan with thermometer, bring mixture to a simmer and cook, stirring occasionally, until thermometer registers 238°F (mixture will be pale golden and smell faintly of toffee), 6–8 minutes
7
Immediately pour mixture into a medium bowl and, using an electric mixer on medium-high speed, beat until cool and thickened (it will be stiff and matte), 5–8 minutes
8
Fold in pecans
9
Scrape fudge into prepared pan; smooth top and sprinkle with sea salt
10
Let sit at least 1 hour before cutting into pieces
11
DO AHEAD: Fudge can be made 1 week ahead
12
Store tightly wrapped at room temperature
13
Preheat oven to 350°F
14
Line a 9x5" loaf pan with parchment paper, leaving a generous overhang on long sides; set aside
15
Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened in color, 8–10 minutes
16
Let cool, then coarsely chop
17
Heat sugar, buttermilk, butter, honey, and kosher salt in a medium saucepan over medium-high heat, stirring occasionally, until butter and sugar are melted, about 3 minutes
18
Fit saucepan with thermometer, bring mixture to a simmer and cook, stirring occasionally, until thermometer registers 238°F (mixture will be pale golden and smell faintly of toffee), 6–8 minutes
19
Immediately pour mixture into a medium bowl and, using an electric mixer on medium-high speed, beat until cool and thickened (it will be stiff and matte), 5–8 minutes
20
Fold in pecans
21
Scrape fudge into prepared pan; smooth top and sprinkle with sea salt
22
Let sit at least 1 hour before cutting into pieces
23
DO AHEAD: Fudge can be made 1 week ahead
24
Store tightly wrapped at room temperature