1 teaspoon plus 1/2 cup butter, cubed
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
1 cup coarsely chopped pecans, toasted
1Line an 8x8-in. pan with foil; grease foil with 1 teaspoon butter.
2In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir).
3Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool.
4Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Prize winning recipe.
Prep: 10 min. Cook: 10 min. + cooling
Makes about 1-1/2 pounds (64 pieces)
1 piece: 59 calories, 3g fat (1g saturated fat), 7mg cholesterol, 18mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 0 protein.