Grandma’s sugar fudge

Name: Grandma’s sugar fudge
Prep time: 35 min
Cook time: 10 min
Yield: 8 to 10
Cuisine: Québécoise
Ingredients: 1/2 cup (125 ml) semi-salted butter, cut into small cubes; 2 cups (500 ml) packed brown sugar; 3/4 cup (175 ml) 35% cream; 2 cups (500 ml) powdered sugar; 1/2 cup (125 ml) pecans, coarsely chopped

Preparation 35 min
Refrigeration 2 h
Cooking 10 min
Servings 8 to 10
Freezing I do not suggest

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Sugar fudge

1/2 cup (125 ml) semi-salted butter, cut into small cubes
2 cups (500 ml) packed brown sugar
3/4 cup (175 ml) 35% cream
2 cups (500 ml) powdered sugar
1/2 cup (125 ml) pecans, coarsely chopped

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Preparation

In a saucepan over medium heat, melt the butter, then add the brown sugar and heavy cream. Stir well, bring to a boil, and then slightly reduce the heat. Let it simmer at a rolling boil for exactly 3 minutes without stirring.
Pour the mixture into a large bowl, then gradually whisk in the powdered sugar until smooth and lump-free. Gently fold in the pecans.
Transfer the fudge mixture into a parchment-lined square pan, smoothing it evenly. Let it cool for 15 minutes at room temperature, then refrigerate for at least 2 hours until fully set. Cut in squares and serve! It keeps for a few days in the fridge—but if you love it as much as I do, it won’t last that long!