Butter Pecan Fudge
*Recipe from Taste of Home
1 tsp plus 1/2 cup butter, cubed
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 tsp salt
1 tsp vanilla extract
2 cups sifted confectioners' sugar
1 cup coarsely chopped Dickey Farms pecans, toasted
Line an 8 inch 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 boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234°F. 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 pecans and continue stirring until fudge becomes very thick and begins to lose its sheen. Immediately spread into prepared pan. Cool.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1 inch squares.
Store between layers of waxed paper in an airtight container.