Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Ready to serve in 24 hours
½ cup butter
½ cup white sugar
½ cup brown sugar
½ cup heavy whipping cream
Dash of salt
1 teaspoon vanilla extract
2 cups powdered sugar
1 cup Fresh Hamilton Ranches Pecans
- To toast the pecans – place in a single layer on a baking sheet in a 350 degree oven for about 5 minutes or until you can smell the pecans. You can also toast them in a pan over medium heat on the stove top.
- Measure out powdered sugar into a medium bowl and set aside. Grease an 8 x 8 baking pan with butter and set aside.
- Combine butter, white sugar, brown sugar, whipping cream and salt in a medium sized pot. Heat the mixture over medium heat until it begins to boil and the bubbles do not disappear when you mix them. It will only take a few minutes to come to a full boil. Set a timer for 5 minutes and stir the mixture constantly while it boils. Once the 5 minutes are up, remove the pan from the heat. Stir in powdered sugar and vanilla. Stir in pecans.
- Pour the fudge in to your prepared pan. Allow fudge to cool until room temperature before cutting, but preferably 24 hours.
Recipe adapted from Taste of Home