Easy fudge recipe to make without the need for candy thermometer.
Delicious buttery fudge, which can be adapted to loads of different ingredients.
Cup amounts are American cup measurements. Please Google for UK equivalents.
Make sure pecans are toasted, cooled, and chopped before starting the fudge cooking process. Also, make sure powered (Icing) sugar has been sifted and measured out prior to beginning.
Toast the two cups of pecans with two tablespoons of butter for five minutes and set aside. Once cooled, chop up. Set aside about 2 Tbsp.
In a large saucepan, add one cup of butter and melt on medium-high heat.
After the butter melts, add the granulated sugar and brown sugar and mix well.
Add the heavy whipping cream, salt, and vanilla extract and mix well.
Turn the temperature to medium-high to high heat and bring the mixture to a boil, stirring occasionally. Once the mixture starts to boil, start a timer for four minutes. Stir occasionally while it cooks.
When the timer reaches four minutes, take the fudge off of the burner, add the powdered sugar, and mix well.
Finally, add the two cups of chopped pecans and stir.
Pour the fudge into a parchment lined baking pan, sprinkle the two tablespoons of chopped pecans on top, and allow it to set up for at least three hours.