Buttermilk Pecan Fudge

By SuzyHomemakerGoneBad

This recipe is by Alison Roman for Bon Appetit. The finished product is also quite good looking, and keeps well for a week or so.

Ingredients

• 1 cup pecans
• 2 cups sugar
• 1 cup buttermilk
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1 tablespoon honey
• 1/8 teaspoon kosher salt
• Flaky sea salt (such as Maldon)

Details

Servings 1
Preparation time 10mins
Cooking time 45mins
Adapted from lottieanddoof.com

Preparation

Step 1

Preheat oven to 350°. Line a 9×5 loaf pan with parchment paper, leaving a generous overhang on the long sides; set aside.

Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.

Heat the 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 a candy 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.

Immediately (and carefully!) pour the 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.