Fudge, fudge and more fudge. For years, the only two flavors of fudge that I ever made were chocolate and peanut butter. I was a little skeptical when my twin sister first introduced me to Praline Pecan Fudge. That is until I tried it. If you’re a fan of pralines, you’ll love this fudge. What? You’re afraid to make fudge? What if I told you that it takes five minutes to make this fudge and you don’t need to worry about using that candy thermometer that you’re so afraid of.
All you have to do is line a 9 x 9 inch dish with parchment paper and butter the paper. This recipe also calls for toasted pecans but the fudge is also great with plain un-toasted pecans. As a matter of fact, I don’t toast them most of the time. I love the taste of fresh pecans. So anyway, so far, so good. Right?
Then you combine some butter, cream and brown sugar in a pan and bring the mixture to a boil. Boil for exactly five minutes and remove the pan from the heat. Piece of
cake….I mean fudge!
Add some powdered sugar and pecans and watch what happens…
Pure magic! The most creamy, praline-like candy emerges right before your eyes. Sometimes candy will turn sugary after a few days, but this fudge gets more creamy.
I don’t know about you, but the month of December is my most crazy and busy month of the year. I seem to live in my kitchen the entire month of December. I spend hours upon hours baking and making recipes that are time-consuming. When I do find a recipe that’s both quick and delicious I’m too excited. This one’s a keeper!
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, light or dark, (I use light)
- 1 stick real butter
- 1/2 cup heavy whipping cream
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 1 cup coarsely chopped toasted pecans
- Line a 8 x 8 or 9 x 9 dish with aluminum foil and lightly butter the bottom of the foil.
- Mix together the sugars, butter, whipping cream and salt in a heavy pan. Bring to a boil over medium heat, stirring slowly but constantly. Once mixture boils, cook for exactly 5 minutes, while stirring constantly. Remove from heat.
- Add the vanilla and blend in. Add the powdered sugar and beat with a spoon until the fudge is creamy and there are no sugar lumps remaining.
- Fold in the pecans. Spread the candy in the prepared dish and let cool completely.
- Cut into small squares and store in an airtight container.
- You can use either light or dark brown sugar in this recipe, or you can mix the two. The darker the sugar, the more of a praline taste the fudge will have.