Southern Pecan Fondant
Indulge in the creamy decadence of Southern Pecan Fondant, a classic confection that blends smooth, melt-in-your-mouth sweetness with the irresistible crunch of toasted pecans. This recipe combines pantry staples like granulated sugar, light corn syrup, and heavy cream, elevated with the richness of butter and a hint of vanilla for a buttery, caramel-like flavor. Perfectly cooked to the soft-ball stage and whipped to perfection, this velvety treat achieves a unique texture that’s both luscious and slightly chewy. Finished with the nutty aroma of finely chopped pecans, it’s the ultimate Southern-inspired dessert. Whether served as bite-sized squares at holiday gatherings or gifted in a decorative tin, this homemade pecan fondant is as versatile as it is delicious. Try this timeless recipe for an unforgettable sweet treat that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 0.5 cup light corn syrup
- 0.75 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup toasted pecans
- 0.25 teaspoon salt
Instructions
Line a 9x9-inch square baking pan with parchment paper, allowing the edges to hang over the sides for easy removal. Set aside.
Toast the pecans if not already done: Preheat the oven to 350°F (175°C), spread the pecans on a baking sheet, and toast for 6-8 minutes until fragrant. Allow them to cool, then chop finely.
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and heavy cream. Place the saucepan over medium heat and stir gently until the sugar is fully dissolved.
Attach a candy thermometer to the side of the pan, ensuring the tip does not touch the bottom. Heat the mixture, stirring occasionally, until it reaches 238°F (114°C) (soft-ball stage).
Remove the saucepan from heat and immediately stir in the unsalted butter, vanilla extract, and salt until combined.
Transfer the hot mixture into the bowl of a stand mixer fitted with a paddle attachment (or a heatproof mixing bowl if using a hand mixer). Beat the mixture on medium speed until it thickens and becomes opaque, about 6-8 minutes.
Fold in the chopped toasted pecans using a spatula, ensuring they're evenly distributed throughout the fondant.
Pour the pecan fondant into the prepared pan, spreading it evenly with an offset spatula or the back of a spoon.
Allow the fondant to cool completely at room temperature, about 2 hours. Once set, use the parchment paper overhang to lift the fondant from the pan.
Cut the pecan fondant into 1-inch squares using a sharp knife. Serve immediately or store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 20.7 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
