![Image may contain Food Dessert Chocolate Food Presentation and Fudge](https://assets.epicurious.com/photos/6365e383475e5b0493a43c7c/master/w_1280%2Cc_limit/pecan-buttermilk-fudge.jpg)
This pecan fudge recipe is similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.
Ingredients
16 Servings
special equipment
Step 1
Preheat oven to 350°. Line a 9x5” loaf pan with parchment paper, leaving a generous overhang on long sides; set aside.
Step 2
Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
Step 3
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. Fit saucepan with thermometer, bring mixture to a simmer and cook, stirring occasionally, until thermometer registers 238° (mixture will be pale golden and smell faintly of toffee), 6–8 minutes.
Step 4
立即把混合物倒入一个中等大小的碗里,using an electric mixer on medium-high speed, beat until cool and thickened (it will be stiff and matte), 5–8 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth top and sprinkle with sea salt. Let sit at least 1 hour before cutting into pieces.
Step 5
DO AHEAD:Fudge can be made 1 week ahead. Store tightly wrapped at room temperature.
Nutrition Per Serving
Leave a Review
Reviews (1)
Back to TopI tried making this recipe twice and each time it didn’t set to make a proper fudge. Felt like I followed the directions to the letter but still the same result. But I think it should make a delicious cake frosting!
Dana
Encino, CA
12/20/2022