Pecan Buttermilk Fudge

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All the Fudge!

One Year: Brown Butter, Goat Cheese, and Chive Drop Biscuits and Black Truffle White Cheddar Popcorn

Pecan Buttermilk Fudge
Recipe from Bon Appetit*
1 cup pecans
2 cups sugar
1 cup buttermilk
½ cup (1 stick) unsalted butter, cut into pieces
1 tablespoon honey
⅛ teaspoon salt
Flaky sea salt (such as Maldon)

Preheat oven to 350°. Line a 9×5” loaf pan with parchment paper, leaving a generous overhang on long sides; set aside. Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop. Heat sugar, buttermilk, butter, honey, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter and sugar are melted, about 3 minutes. Bring mixture to a simmer and cook, stirring occasionally. Use a thermometer to monitor the temperature; when the thermometer registers 238° (this takes 6-8 minutes, and the mixture will be pale golden and smell faintly of toffee), immediately remove from heat. Pour mixture into a medium bowl and, using an electric mixer on medium-high speed, beat until cool and thickened (it will be stiff and matte), 5–8 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth top and sprinkle with sea salt. Let sit at least 1 hour before cutting into pieces. Fudge can be made 1 week ahead. Store tightly wrapped at room temperature.

*I have, however, adapted the wording.


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  1. tinywhitecottage

    Very well written Kelsey! Sorry I had to laugh a few times…most likely because I relate to all that strange luck stuff. Have fun in Florida! And the fact you included a gift card to yourself, from yourself makes me think you are one funny girl! Love this recipe! Just bookmarked for the weekend.


    • queensmithereen

      Haha, thank you! I’m sorry to hear that you’ve also had strange luck this winter! Here’s hoping that spring is on the way with only positive things! Definitely try this recipe–it was super easy and yummy!


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