How many of you are in a sugar hangover? Were there too many sweets and treats this Christmas season? Christmas Day may have passed, but there is no reason that the sugar overload has to stop.
Last year, I made some Butter Pecan Fudge that was *fabulous*. I had hoped to share it with you here, but it was gone before I could snap a photo. This year, I have managed to save a piece, and even though most of us are groaning that we can't handle another sugar cookie, peppermint stick, or chocolate covered peanut, you really should find an excuse to make a pan of this. I know it is December 26, but who says that the sugar high must end?
1/2 cup butter
1/2 cup heavy cream
1/2 cup sugar
1/2 cup brown sugar, packed
1/8 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract
2 cups powdered sugar
Line an 8-inch baking pan with foil and coat with cooking spray.
In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently.
Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat.
Stir in the pecans and vanilla.
Sift in the powdered sugar, and stir until smooth and well combined. (I REALLY do recommend the sifting. It eliminates any lumps in the powdered sugar and makes the stirring that much easier.)
Spread the mixture into prepared baking dish.
Allow to cool to room temperature.
Lift entire "block" of fudge from the baking pan to cut into 1-inch cubes. (This is where the foil comes in handy and makes cutting perfect little cubes easier.)
Store in air-tight container...if there is any left.