1. Prepare Your Pan: Line an 8-inch square pan with foil or parchment paper, then grease the lining with 1 teaspoon of butter to prevent sticking. Set the pan aside.
2. Toast the Pecans: Spread the chopped pecans on a baking sheet and toast them in the oven at 350°F for about 7 minutes or toast them in a skillet with a small amount of butter over medium heat for 5 minutes, stirring occasionally. Set aside to cool.
3. Cook the Fudge Mixture: In a heavy saucepan, combine 1/2 cup butter, granulated sugar, brown sugar, heavy whipping cream, and salt. Place the saucepan over medium heat and bring the mixture to a rapid boil, stirring continuously to avoid scorching.
4. Stop Stirring and Boil: Once the mixture comes to a boil, stop stirring and continue cooking it until it reaches the soft-ball stage (234°F to 239°F) using a candy thermometer to ensure accuracy.
5. Add Vanilla and Cool the Mixture: Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract. Allow the mixture to cool to around 110°F without stirring. This step ensures the fudge remains smooth.
6. Beat the Mixture: Once cooled, beat the mixture with a wooden spoon or an electric mixer until it begins to thicken.
7. Incorporate the Confectioners’ Sugar: Gradually sift in the 2 cups of confectioners’ sugar while continuing to beat the mixture until it becomes smooth and well-blended.
8. Add Toasted Pecans: Gently fold the toasted pecans into the fudge mixture, stirring until the mixture thickens further and loses its sheen, a sign that it is ready.
9. Pour the Fudge into the Pan: Transfer the mixture into the prepared pan, spreading it evenly with a spatula if needed.
10. Set the Fudge: Let the fudge set completely at room temperature for 6 to 8 hours, or refrigerate it for at least 1 hour to speed up the cooling process.
11. Cut and Serve: Once fully set, remove the fudge from the pan using the foil or parchment paper. Cut it into small squares using a sharp knife, and your Butter Pecan Fudge is ready to share and enjoy!