Butter Pecan Fudge (American South)

american-southern-butterpecanfudge This rich Butter Pecan Fudge is an impressive handcrafted confection to make. Add it to your holiday sweets menu or any occasion when homemade candies are in order.

2 cups pecans, toasted, chopped, divided
1¾ cups light brown sugar, packed
1 cup heavy whipping cream
⅓ cup salted butter
1 (7 oz) container marshmallow cream
½ cup butterscotch flavoured baking chips
¾ cup English toffee bits or bits-o-brickle (not chocolate coated)
1 tsp. pure vanilla extract

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Line an 8” square baking pan with heavy duty aluminum foil, extending foil 1” over edges. Spray foil with cooking spray or brush lightly with butter, softened. Set aside.

Spread pecans on a sheet pan in a single layer. Toast in a preheated oven for 6-8 minutes or until lightly golden and fragrant. Cool completely.

In a heavy bottomed 3 or 4 qt 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 1½ cups chopped pecans, toffee bits and vanilla extract.

Pour mixture into prepared pan. Sprinkle top with reserved ½ 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” squares and enjoy.

Makes 48 servings (may vary).