I’ve been putting this on my Christmas cookie plates for over a decade and it’s always a crowdpleaser!

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Instructions:

    1. Prepare the Pan: Line an 8×8 inch baking dish with parchment paper.
    2. Toast Pecans: Toast pecans in the oven at 350°F (175°C) for 5-7 minutes.
    1. Make the Fudge Base: Melt butter in a saucepan. Add heavy whipping cream, brown sugar, granulated sugar, salt, and cinnamon. Bring to a boil, then simmer for 5 minutes.
  1. Cool and Add Vanilla: Remove from heat, cool for 5 minutes, and stir in vanilla.
  2. Incorporate Powdered Sugar: Beat in powdered sugar gradually until smooth.
  3. Add Pecans: Fold in toasted pecans.
  4. Set the Fudge: Pour fudge into the prepared baking dish. Let cool to room temperature, then refrigerate for at least 2 hours.
  5. Cut and Serve: Cut into squares and enjoy!

Store leftovers in an airtight container in the refrigerator.

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