BUTTER PECAN FUDGE
Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. -Pam Smith, Alta Loma, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds (64 pieces).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
PEANUT BUTTER GOAT MILK FUDGE
Real fudge, just like Grandma made . . . if Grandma had a herd of dairy goats!
Provided by Melinda L. Stahl
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Grease a 9-inch square pan.
- Beat sugar into goat milk in a large, heavy pot; bring to a rapid boil, stirring continually to prevent burning, and cook, stirring constantly, until dark and thick, 30 to 45 minutes. An instant-read thermometer inserted into the center of the mixture should read at least 245 degrees F (118 degrees C).
- Stir peanut butter, butter, and vanilla extract into the milk mixture immediately upon reaching temperature. Continue to stir until the peanut butter and butter melt completely, the color is uniform, and the mixture appears smooth and glossy; spread into the prepared pan. Cool fudge to room temperature before cutting.
Nutrition Facts : Calories 776 calories, Carbohydrate 109.2 g, Cholesterol 52.5 mg, Fat 36 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 15.9 g, Sodium 301.3 mg, Sugar 105.8 g
BUTTER PECAN GOAT MILK FUDGE
Make and share this Butter Pecan Goat Milk Fudge recipe from Food.com.
Provided by LB in Middle Georgia
Categories Candy
Time 30m
Yield 16 one inch pieces, 16 serving(s)
Number Of Ingredients 6
Steps:
- Combine, sugar corn syrup, and goat milk in a large saucepan.
- Cook over medium high heat, stirring often.
- Gently boil mixture until it reaches the soft ball stage.
- Remove from heat.
- Add vanilla, pecans and butter.
- Beat by hand until mixture is thick.
- Pour into a generously buttered 8x8 inch pan.
- Cool and cut. 16 pieces.
Nutrition Facts : Calories 287.1, Fat 11.5, SaturatedFat 4.6, Cholesterol 17.4, Sodium 57, Carbohydrate 47.5, Fiber 0.7, Sugar 41.5, Protein 1.4
BUTTER PECAN FUDGE
A smooth and deliciously-flavored fudge. You could also use walnuts instead of pecans. A co-worker shared this wonderful recipe with me and the entire office loved it!
Provided by Carla H
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h25m
Yield 64
Number Of Ingredients 8
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.
Nutrition Facts : Calories 58.9 calories, Carbohydrate 7.4 g, Cholesterol 6.4 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1.4 g, Sodium 16 mg, Sugar 7.1 g
BUTTER PECAN FUDGE
Make and share this Butter Pecan Fudge recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 20m
Yield 60 pieces
Number Of Ingredients 8
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.
Nutrition Facts : Calories 61, Fat 3.5, SaturatedFat 1.5, Cholesterol 6.8, Sodium 19.7, Carbohydrate 7.8, Fiber 0.2, Sugar 7.4, Protein 0.2
CHOCOLATE GOAT MILK FUDGE
Make and share this Chocolate Goat Milk Fudge recipe from Food.com.
Provided by LB in Middle Georgia
Categories Candy
Time 30m
Yield 16 one inch pieces, 16 serving(s)
Number Of Ingredients 5
Steps:
- Place sugar and cocoa powder in a large pan. Mix well.
- Add milk. Bring to a boil.
- Boil gently until mixture reaches the soft ball stage.
- Remove from heat.
- Stir in vanilla and butter.
- Add peanut butter and nuts if desired.
- Beat by hand until thick and pour into buttered 8x8 pan.
Nutrition Facts : Calories 220.7, Fat 7.2, SaturatedFat 4.5, Cholesterol 17.8, Sodium 53.1, Carbohydrate 40.5, Fiber 1.2, Sugar 38.6, Protein 1.6
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BUTTER PECAN FUDGE
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4.6/5 (13)Total Time 1 hr 15 minsCategory DessertCalories 255 per serving
- Toast the pecans (if you have not already toasted them) for 7 minutes at 350°F on a parchment-lined baking dish.
- Meanwhile, in a large saucepan over medium heat, combine the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil. Stir frequently. Fudge should heat to around 236° to 239°F and not go over 244°F.
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5/5 (3)Category DessertCuisine AmericanTotal Time 2 hrs 30 mins
- Melt butter in a large skillet over medium heat. Add in pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Using a large slotted spoon, transfer pecans to clean plate and set aside until needed.
- Line an 8x8-inch baking pan with parchment paper, allowing excess paper to overhang on two of the sides. Grease the parchment paper, and any exposed pan, and set it aside.
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4.8/5 (12)Total Time 3 hrs 20 minsCategory CandyCalories 105 per serving
- In a large saucepan over medium high heat, combine sugars, cream, butter and salt. Bring to a boil. Stirring constantly, boil for a full 4 minutes (ROLLING BOIL). Remove from heat.
- Pour hot mixture into a mixing bowl and add in the vanilla and powdered sugar. Beat until smooth (several minutes). Fold in chopped pecans and pour into prepared baking dish.
- Refrigerate for 3-4 hours until firm. Before cutting into pieces, allow to come to room temperature.
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