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Bon Appétit

Pecan Buttermilk Fudge

3.8

(124)

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Ditte Isager

This pecan fudge recipe is similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.

Recipe information

  • Yield

    16 Servings

Ingredients

1

cup pecans

2

cups sugar

1

cup buttermilk

½

cup (1 stick) unsalted butter, cut into pieces

1

tablespoon honey

⅛

teaspoon kosher salt

Flaky sea salt (such as Maldon)

special equipment

A candy thermometer

Preparation

  1. Step 1

    Preheat oven to 350°. Line a 9x5” loaf pan with parchment paper, leaving a generous overhang on long sides; set aside.

    Step 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.

    Step 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° (mixture will be pale golden and smell faintly of toffee), 6–8 minutes.

    Step 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.

    Step 5

    DO AHEAD: Fudge can be made 1 week ahead. Store tightly wrapped at room temperature.

Nutrition Per Serving

Calories (kcal) 170 Fat (g) 11 Saturated Fat (g) 4 Cholesterol (mg) 15 Carbohydrates (g) 21 Dietary Fiber (g) 1 Total Sugars (g) 20 Protein (g) 1 Sodium (mg) 30
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Reviews (124)

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  • Well, I was excited to try this, as we always have leftover buttermilk from our favourite waffle recipe. But, I was let down on a number of attributes. I should have read the lone single review before attempting. Ours also never really set. It thickened and turned matte in the mixer, so I thought I was doing better than "sadface", but in the end it never set and remained a mushy blob. I didn't have a full cup of pecans, so dumped them all it. It was way too much. I'd recommend adding slowly. They also all floated to the top for some reason, so we had kind of a pecan crust on top of mushy sugar paste! Otherwise, the flavour profile has promise. I liked the tanginess that the buttermilk brought, and the crunch of the pecans. The honey added a nice unique sweetness. Certainly not as pure-sugar of most fudges. I might try to find a more reliable or highly reviewed fudge recipe to use for ratios and try to adapt this recipe to something that might set up properly.

    • John

    • Vancouver, Canada

    • 11/5/2022

  • Unfortunately, I followed the instructions to the letter but the mixture never turned matte or thick in the mixer. Just stayed a sickly sweet gloopy mess :(

    • Sadface

    • 12/17/2021