Buttery Nut Fudge

Yield: About 5 dozen pieces

Recipe provided by Mr. Food™
On behalf of the American Butter Institute

1/2 cup (1 stick) butter
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 cup pecan halves, toasted
1 teaspoon vanilla extract
2 cups confectioners’ sugar

Coat an 8-inch square baking dish with nonstick cooking spray.

In a large saucepan, combine the butter, heavy cream, granulated sugar, brown sugar, and salt; bring to a boil over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly.

Remove the mixture from the heat; stir in the pecans and vanilla. Add the confectioners’ sugar and stir until smooth and well combined.

Spread the mixture into the baking dish then freeze for 25 to 30 minutes, or until firm.

Cut into 1-inch squares and serve, or place in an airtight container until ready to serve.

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