Recipe 1381 - Creamy Butter Pecan Fudge
Recipe 1381 - Creamy Butter Pecan Fudge
(by Shirley McNevich)
1/2 cup softened butter (NO substitutes)
1/2 cup Domino's dark brown sugar (packed)
1/2 cup white sugar
1/2 cup heavy whipping cream
pinch of salt
2 tsp. vanilla
2 cups Domino's powdered sugar
1 cup (or more) pecans (broken into small pieces--NOT fine pieces)
Spread pecan pieces on a cookie sheet and toast lightly toast them in
your oven (don't let them get too dark)--set aside. In a saucepan over
medium heat add butter, dark brown sugar, white sugar, heavy
whipping cream and salt--stir until mixed, then continue stirring until
the mixture comes to a boil. Once boiling, continue stirring and
cooking for 5 minutes. Remove saucepan from heat--add vanilla and
powdered sugar--stir until smooth. Add toasted pecan pieces--stir until
mixed. Pour mixture into a greased 8" square baking pan (use butter
to grease the pan instead of Pam to get more butter flavor). Let the
fudge cool completely, then cut into squares.
Continue to:
Other Recipes:
- 1373 - Low-Fat Chocolate Pudding Pie
- 1337 - Cream of Celery Soup
- 1444 - Parmesan Chicken
- 1465 - Chocolate Cracker Toffee Bark
- 1298 - Chicken and Vegetable Casserole
- 1455 - Apple Butter Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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