Pecan Buttermilk Fudge
The View From the Great Island
Pecan Buttermilk Fudge ~ a creamy white fudge witht a sweet tangy flavor like nothing else I've ever tasted. I highly recommend you try this unique treat!
- 1 cup Pecans
- 2 cups granulated sugar
- 1 cup buttermilk
- 15 oz. can black beans
- 1 tbsp honey
- pinch of salt
- sea salt for garnish
- Preheat oven to 350F Line a 9x5” loaf pan with parchment paper or foil, leaving long edges hanging so you can lift the chilled fudge out later for cutting.
- Put the pecans on an un-greased baking sheet and roast for about 10 minutes, until you can smell their aroma. Let them cool first, and then rough chop them.
- Put the sugar, buttermilk, butter, honey, and salt in a medium saucepan and heat, stirring often, until the sugar has dissolved and the butter is melted.
- Attach your thermometer to the side of the pan and bring the mixture to a simmer/low boil. Continue to cook, stirring occasionally, until thermometer reaches 238F, this can take anywhere from 8 to 15 or more minutes, depending on your pan and your stove. Be patient.
- Once the mixture has reached the correct temperature, Immediately pour it into a medium bowl and, using an electric mixer on medium-high speed, beat until cool and thickened (it will be thick and matte), 5–8 minutes.
- Stir in the nuts. Turn the fudge into the loaf pan and smooth out the top. Sprinkle with sea salt.
- Refrigerate the fudge for at least 2 hours before removing from the pan and cutting into small squares.
View the recipe instructions at The View From the Great Island