Butter Pecan Fudge

Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavour.

1 tsp. + ½ cup butter, cubed
½ cup sugar
½ cup brown sugar, packed
½ cup heavy whipping cream
1/8 tsp. sea salt
1 tsp. pure vanilla extract
2 cups confectioners' sugar, sifted
1 cup pecans, coarsely chopped, toasted

Line an 8" square pan with foil; grease foil with 1 tsp. butter.

In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring 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. Add vanilla to pan (do not stir).

Cool, without stirring, to 110°F, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool.

Using foil, lift fudge out of pan. Remove foil; cut fudge into 1" squares. Store between layers of waxed paper in an airtight container.

Makes about 1½ lbs (64 pieces).

Cook's Notes:  To toast nuts, bake in a shallow pan in a 350°F (180°C/160°C fan, Gas Mark 4) oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutritional Information:
1 piece: 59 calories, 3g fat (1g saturated fat), 7mg cholesterol, 18mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 0 protein.