Southern Style Pecan Fudge Recipes

CHOCOLATE PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

BUTTER PECAN FUDGE

Steps:

• Butter an 8-inch square baking pan.
• Combine butter, brown sugar, white sugar, and salt in a saucepan; pour in cream. Bring to a boil, stirring until butter melts and sugar is dissolved. Let mixture boil, stirring often, for 5 minutes.
• Remove saucepan from heat; add vanilla extract and mix well. Stir in confectioners' sugar until smooth. Fold pecans into fudge.
• Pour fudge into prepared pan and cool until firm, 1 to 2 hours. Cut into 1-inch squares.

BUTTER PECAN FUDGE

Steps:

• Preheat the oven to 350F degrees.
• Sprinkle the pecans on a cookie sheet and bake in the preheated oven for 5-10 minutes. When they're done, you will be able to smell a delicious nutty aroma.
• Line an 8x8 inch pan with parchment, or line with aluminum foil and grease with butter.
• Add the butter, brown sugar, white sugar and whipping cream to a medium saucepan. If using a candy thermometer, clip it to the side of the bowl.
• Melt the ingredients together over medium-low heat.
• Once the butter is melted, bring the mixture to a boil. Boil for 5 minutes without stirring, or until the candy thermometer reads 235F degrees.
• Remove from the heat and cool for 10 minutes.
• Stir in the salt and vanilla extract.
• Stir in the sifted powdered sugar, then fold in the toasted pecans.
• Spoon the batter into the lined pan and let set for 2 hours.
• Cut into small squares with a sharp knife.

BUTTER PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir)., Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

BUTTER PECAN FUDGE

Steps:

• Coat an 8-inch square baking dish with nonstick cooking spray.
• In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently.
• Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat.
• Stir in the pecans and vanilla.
• Add the confections' sugar and stir until smooth and well combined.
• Spread the mixture into the baking dish.
• Allow to cool to room temperature then cut into 1-inch squares and serve, or store in an airtight container until ready to serve.

GERMAN CHOCOLATE FUDGE

Steps:

• Place the 16 tablespoons of butter and chocolate chips in a large bowl.
• In a medium saucepan, bring sugar and evaporated milk to a boil. Stir constantly for 10 minutes.
• Pour sugar mixture over the butter and chocolate chips.
• Use an electric mixer to beat the mixture for 3 minutes. Mix in vanilla extract.
• Spread mixture evenly into a greased 9X13-inch pan. Refrigerate at least 1 hour before adding icing.
• To make icing, stir together heavy cream, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat until mixture is thick enough to coat the back of a spoon, stirring frequently.
• Add coconut and pecans and mix well. Let icing cool 15-20 minutes before pouring on fudge.

SOUTHERN STYLE PECAN FUDGE

Steps:

• Butter a 9x5-inch pan.
• In a medium saucepan, heat sugar, butter, cocoa, milk, vanilla and salt over low heat, stirring until smooth. Stir in chopped pecans.
• Spread quickly in a buttered 9x5-inch loaf pan. Cool. Cut into squares.