DOROTHY'S BUTTER PECAN FUDGE

Dorothy's Butter Pecan Fudge image

Provided by @MakeItYours

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter (I used Kerrygold brand)
1/2 cup organic heavy cream (or cream)
1 cup packed light brown sugar (I used dark brown sugar this time)
1/8 teaspoon kosher salt
1 1/2 cups chopped pecans, toasted
1 teaspoon vanilla extract (I used Heilala vanilla extract)
2 cups confectioners' sugar

Steps:

Mist an 8-inch square baking dish with nonstick cooking spray, or better yet, grease it using the inside of the butter wrapper.
In a large saucepan, bring the butter, cream, sugar and salt to a boil over medium heat, stirring frequently. Boil for exactly 5 minutes, stirring frequently, and then remove the pan from the heat.
Stir in pecans, vanilla and confectioners' sugar and stir until smooth and well combined. This may take a minute, and will give your arm a workout!
Spread the mixture into prepared baking dish (a small offset spatula is helpful in this task). Cool to room temperature and then cut into little squares (7 rows vertically and 7 rows horizontally). Mixture will be somewhat crumbly, so cut using a very sharp knife, and avoid using "sawing" motions.
Serve on a pretty platter, or store in an airtight container until ready to serve. Can be frozen with waxed paper between layers.
Makes 49 pieces.