Preheat oven to 350F Line a 9x5” loaf pan with parchment paper or foil, leaving long edges hanging so you can lift the chilled fudge out later for cutting.
Put the pecans on an un-greased baking sheet and roast for about 10 minutes, until you can smell their aroma. Let them cool first, and then rough chop them.
Put the sugar, buttermilk, butter, honey, and salt in a medium saucepan and heat, stirring often, until the sugar has dissolved and the butter is melted.
Attach your thermometer to the side of the pan and bring the mixture to a simmer/low boil. Continue to cook, stirring occasionally, until thermometer reaches 238F, this can take anywhere from 8 to 15 or more minutes, depending on your pan and your stove. Be patient.
Once the mixture has reached the correct temperature, Immediately pour it into a medium bowl and, using an electric mixer on medium-high speed, beat until cool and thickened (it will be thick and matte), 5–8 minutes.
Stir in the nuts. Turn the fudge into the loaf pan and smooth out the top. Sprinkle with sea salt.
Refrigerate the fudge for at least 2 hours before removing from the pan and cutting into small squares.
Serving: 1square | Calories: 168kcal
https://theviewfromgreatisland.com/pecan-buttermilk-fudge-recipe/ October 24, 2018