Quick and Easy Butter Pecan Fudge

Craving some fudge this season?

This is the easiest fudge!

My sister Jean sent me this recipe a few years

ago and we always whip up a batch for Christmas.

We have been fudge fans since we were little when

we would go to the Wisconsin Dells, and see them

stirring huge batches of fudge in the copper kettles

and then cooling and working the fudge on marble slabs.

Fudge can be tricky though, so it is nice to find an easy

recipe that tastes great.

Butter Pecan Fudge Recipe

1/2 C. real butter (no substitutes)

1/2 C. white sugar

1/2 C. brown sugar

1/2 C. heavy whipping cream

1/4 tsp. salt

2 C. powdered sugar

3/4 to 1 C. toasted and chopped pecans

In a medium sized saucepan, bring to boil the first five ingredients.

Wash down the sides with water, using a pastry brush to

dissolve any sugar that is clinging to the sides of the pan.  This

prevents the candy from turning to sugar.

Cook for 4 minutes.  

Take off the heat and pour over 2 C. powdered sugar in 

a medium sized bowl.  Mix with a spoon until creamy,

then stir in the pecans.

Pour into an 8x8 inch pan lined with parchment paper.

If you want thicker fudge, you can pour it into a loaf pan.

Let set up and cut.  Fudge improves with age, but it is

great right away too.

Leave out the pecans and you can have penuche.

We have substituted the brown sugar for more white

sugar and made peppermint fudge.  You could try just

about any flavor.

We made it home safely from Europe and are now 

spending time with our children in Salt Lake for two

nights.  I will finish showing the Christmas Marts to

you.  It was a marvelous adventure and we were blessed

to have weather in the high 40's and 50's each day.  We 

came home to days of snow, and I realized how lucky

we were to have such great weather.

Layered Maple Pecan Fudge Cups

Maple fudge with chopped pecans 

over a yummy pecan studded crust in

individual cups makes a fun holiday

treat.

I was wanting to make a layered fudge and had

it pictured in my mind, but it wasn't until I saw

Lynn's Maple Walnut Fudge that

I was inspired.  Her fudge looked so mouthwatering

and easy.  I made a variation of it. Visit her at

Happier Than A Pig In Mud.  There is

always something fun going on there.

This fudge is one of those easy white chips

and sweetened condensed milk types that

is a no fuss winner.  If you want, make it

in an 8x8 inch square pan.

Layered Maple Pecan Fudge Cups

Crust

1 package graham crackers, finely blended

1/4 C. brown sugar

1/4 C. melted butter

1/4 C. finely chopped toasted pecans

Blend all together and press into the bottom

of candy cups.  Set aside.

Fudge

3 C. white chocolate discs

1/4 C. butter

14 oz. can sweetened condensed milk

1 tsp. maple flavoring

1 C. finely chopped toasted pecans

Place chips in a large bowl and microwave for 

one minute.  Stir whether it looks like they are

melted or not.  Microwave another 30 seconds

and stir again.  Continue until the chips are melted.

Stir in the sweetened condensed milk, the maple

flavoring and the toasted pecans.  Stir just until

combined, then spoon over the crust in the cups.  

Top with additional finely chopped pecans for

a garnish.

If you still need something to add

to your holiday dinner, whip this wonderful

fudge up in minutes.

I will be posting this with

Foodie Fridays

Sweets For A Saturday

Seasonal Sundays

On The Menu Monday

Symphony Fudge

Fudge is one of those holiday traditions that

just makes your mouth water.

This fabulous fudge is our family's favorite - not too

sweet, little bits of toffee crunch and the best part -

very easy to make.

It only improves with time - ripens - and gets creamier

and creamier. 

If you still need a last minute gift or want to create another

treat for the family, you might try this one.

Package it up with some pretty paper and you

 have a wonderful gift.

Symphony Fudge Recipe

2 C. half and half

4 C. sugar

1 C. butter - room temperature

24 oz. Symphony Candy bar with toffee

In 5 quart heavy saucepan, heat the half and half and sugar

and bring to a boil.  Stir well.  Cover with lid to let the sides

steam for about 2 minutes.  Be careful that it doesn't boil

over.  Continue heating and stirring until the mixture reaches

238 degrees.

YOU MUST CALIBRATE YOUR THERMOMETER!

Water should boil at 212 degrees.  That works if you live

at sea level.  Some don't, so boil a pan of water and see

what temperature it is at a rolling boil.  Mine is about 200,

so I need to subtract 12 degrees off of the 238.  If you don't

calibrate and your thermometer is off, you candy will never

turn out.

When it reaches 238, place the 2 cubes of butter in the

hot mixture and let sit undisturbed while the butter melts.

Meanwhile, in a large bowl break up the 24 oz. of candy

bar.  When the butter has melted pour the sugar mixture

over the candy bars.  Stir the mix with a spoon until the

chocolate is melted. 

Pour into a greased or parchment lined 9x13 inch pan.

Let cool.  Sometimes the mixture will appear greasy

at first, once it cools for a couple of hours in the fridge

that disappears.  Cut it into squares while it is cold

with a knife that has been dipped in hot water and

wiped off.

 

Just look at that bowl filled with Symphony candy

bars - try not to eat too much of it!

For a special presentation, put individual pieces into

foil cups.

I will be bringing this fudge to

It's A Wonderful Life

Tasty Tuesdays, Foodie Fridays,