Dorothys Butter Pecan Fudge Recipes

DOROTHY'S BUTTER PECAN FUDGE

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. When it comes to a rolling boil (the bubbles cannot be stirred away), 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 to smooth the top). Cool to room temperature and then cut into little squares (5 or 6 or 7 rows vertically and 5 or 6 or 7 rows horizontally). Mixture will be somewhat crumbly, so cut using a very sharp knife or the edge of a sharp metal spatula, and avoid using "sawing" motions.
• Serve on a pretty platter, or store in an airtight container until ready to serve. Can be frozen airtight with waxed paper between layers.
• Makes 25-49 pieces. (Remember the math above? If you cut it into 5 rows by 5 rows, you'll get 25 pieces; 7 rows by 7 rows will yield 49 pieces.) This is rich stuff, so you can be confident cutting small pieces.

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.