Creamy Butter Pecan Fudge

Instructions

1. 1

   Line an 8-inch square pan with foil and grease the foil with 1 teaspoon of the butter.

2. 2

   In a large, heavy saucepan, combine the remaining butter, granulated sugar, brown sugar, cream, and salt. Bring the mixture to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234°F (soft-ball stage). Remove from heat and stir in the vanilla.

3. 3

   Allow the fudge to cool, without stirring, to 110°F, which should take about 30 minutes. Then, beat the fudge with a spoon until it just begins to thicken. Gradually stir in the confectioners' sugar until the mixture is smooth. Add the toasted pecans and continue stirring until the fudge becomes very thick and just begins to lose its sheen. Immediately spread the fudge into the prepared pan.

4. 4

   Allow the fudge to cool completely. Using the foil, lift the fudge out of the pan. Remove the foil and cut the fudge into 1-inch squares. Store the fudge between layers of waxed paper in an airtight container.