Vanilla pecan butter fudge

Create this melt-in-your-mouth vanilla pecan butter fudge this festive season and your friends and family will love you! Package pieces in cute jars or cellophane bags for a thoughtful gift.

  • 20 mins preparation
  • Makes 30 piece
  • Print


  • 1 cup pecan halves, toasted
  • 115 gram Mainland Unsalted Butter
  • 1/2 cup cream
  • 1 cup brown sugar, packed
  • pinch of salt
  • 1 teaspoon vanilla essence
  • 2 cup icing sugar


  • 1
    Grease and line a 6cm-deep, 19cm square cake pan with baking paper, extending paper 2cm above edges of pan.
  • 2
    Toast the pecans in a moderate oven for 7-10 minutes or until fragrant and lightly toasted.
  • 3
    In a large saucepan, bring the butter, cream, brown sugar, and salt to a rapid boil over medium heat, stirring frequently.
  • 4
    Once boiling, stop stirring. Let the mixture boil for 5 minutes till it reaches “softball” stage (115°C on a sugar thermometer if using), then remove the pan from the heat and leave to cool for 30 minutes (110°C). Stir in the pecans, vanilla and icing sugar, and stir until thick. Spread the mixture into the prepared pan, smoothing the top with a spatula. Chill until firm and cut into pieces


“Soft ball” stage occurs when a drop of the mixture, dropped into a glass of cold water will form a soft, flexible ball.