Butterscotch Pecan Fudge Recipe
Stir vigorously with a wooden spoon for 1 minute or until marshmallows and chocolate are melted. Pour hot mixture into prepared pan, spread into an even layer, and sprinkle with remaining pecans. Let Refrigerate for 2 hours or until firm. Once chilled, lift from pan; remove foil.
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Next, in a heavy bottomed saucepan fitted with a candy thermometer melt together the butter, heavy cream, light brown sugar and marshmallow cream. Cook this mixture over medium heat for 8-12 minutes or until it reaches 240°F. Remove from the heat and mix in the butterscotch chips, vanilla extract and 1 1/2 cup toasted pecans.
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Instructions. Line an 8x8-inch pan with aluminum foil. Grease foil with butter. In a medium, heavy-bottomed saucepan, combine butter, both 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.
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Combine butter, white sugar, brown sugar, whipping cream, and salt in a medium size pot. Heat the mixture over medium heat until it begins to boil, and the bubbles do not disappear when you mix them. It will only take a few minutes to come to a full boil. Set a time for 5 minutes and stir the mixture constantly while it boils.
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Line an 8×8-in. pan with parchment paper; set aside. BOIL. In a medium pot, combine butter, sugars, whipping cream and salt. Stir constantly until it becomes a rapid boil. Monitor temp (without stirring) until thermometer reads 234 degrees F. Remove from heat and add vanilla (without stirring).
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Whisk in the vanilla, salt, and ground cinnamon. Using a rubber spatula, fold in the buttered pecans. Scrape the fudge into the prepared pan and smooth the top. Sprinkle with sea salt, if using. Refrigerate for at least 2 hours. Gently run a butter knife around the edge of the pan to loosen the fudge.
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In a large saucepan over medium high heat, combine butter, sugar, brown sugar, and cream. Bring to a rolling boil. Stirring constantly, boil for a full 5 minutes (in the rolling boil). Remove from heat. Add the salt, vanilla, and pecans. Stir to mix. Add powdered sugar and stir by hand for a minute or two until smooth.
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In a heavy saucepan - bring the butter, heavy cream, brown sugar, white sugar, & salt to a boil over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly. Remove pot from the heat. Stir in the pecans and vanilla. Add the confections' sugar & stir until smooth. Spread the mixture into the baking dish.
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Instructions. 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.
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Preheat the oven to 350°F. Line an 8×8 baking dish with two sheets of parchment paper, crisscrossed, in the dish. Toast the pecans for about 7 minutes while you prepare the fudge. In a medium saucepan, over medium heat, bring the butter, heavy cream, both sugars, and salt to a boil. Once at a boil, reduce the heat and simmer for about 5.
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Add the salt, vanilla extract, and the cream and mix. Bring the recipe to a boil and boil for four minutes. Stir occasionally while it cooks. (See pictures below). Remove from the heat and stir in the powdered sugar. Add the pecans and mix, pour into a baking dish, and sprinkle a few more chopped pecans on top.
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Butter Pecan Fudge1/2 cup butter 1/2 cup sugar 1/2 cup packed light brown sugar 1/2 cup heavy whipping cream 1/8 teaspoon salt 1 teaspoon vanilla 2 cups conf.
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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.
Peanut Butter Butterscotch Marshmallow Fudge Averie Cooks
Lightly grease a 13-by-9-inch baking pan and set aside. Combine sugar, butter and milk in a 21/2-quart saucepan. Bring to a full rolling boil, stirring constantly over medium-high heat. Continue boiling 5 minutes, stirring constantly. Remove from heat and stir in butterscotch chips until melted.
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Line a 9 x 13-inch baking pan with foil, butter the inside. In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble. Once the mixture reaches a boil, set your timer to 4 minutes. Keep stirring as it boils.
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STEP 2: 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. STEP 3: Pour hot mixture into a mixing bowl and add in the vanilla and powdered sugar. Beat until smooth (several minutes).
