Buttermilk Pecan Fudge
  • 1 cup pecans
  • 2 cups sugar
  • 1 cup buttermilk
  • ½ cup unsalted butter, cut into pieces
  • 1 tbsp honey
  • ⅛ teaspoon salt
  1. Preheat oven to 350°. Line a 9x9” pan with parchment paper.
  2. Toast pecans on a rimmed baking sheet, until fragrant and slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
  3. 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. Fit saucepan with thermometer, bring mixture to a simmer and cook, stirring occasionally, until thermometer registers 238° (mixture will be pale golden), 6–8 minutes.
  4. Pour the mixture into the bowl of a stand mixer, and beat with the paddle attachment on medium speed until cool and thickened, 8-10 minutes. It will be stiff and matte. Fold in the pecans.
  5. Scrape fudge into the prepared pan and smooth it. Let sit at least an hour, then cut into one-inch squares.
The original recipe uses a 9x5 inch loaf pan, which would result in thicker pieces.
Recipe by Sprung At Last at http://www.sprungatlast.com/2014/12/buttermilk-pecan-fudge/