Pecan Buttermilk Fudge
A rich, creamy Southern-style fudge made with toasted pecans, buttermilk, and honey, finished with a sprinkle of flaky sea salt. This classic candy delivers the perfect balance of sweet and nutty flavors.
Ingredients
- •1 cup pecans
- •2 cups sugar
- •1 cup buttermilk
- •½ cup unsalted butter
- •1 tablespoon honey
- •⅛ teaspoon kosher salt
- •¼ teaspoon flaky sea salt
- •1 piece candy thermometer
Cooking Instructions
- 1.
Preheat oven to 350°F. Line a 9x5" loaf pan with parchment paper, leaving a generous overhang on long sides; set aside.
5 min
- 2.
Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened in color, 8-10 minutes. Let cool, then coarsely chop.
10 min
- 3.
Heat sugar, buttermilk, butter, honey, and kosher 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°F (mixture will be pale golden and smell faintly of toffee), 6-8 minutes.
11 min
- 4.
Immediately 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.
68 min
- 5.
DO AHEAD: Fudge can be made 1 week ahead. Store tightly wrapped at room temperature.
