Sweet Potato Fudge with Buttered Salted Pecans is no-fuss, no-fail when made with sweetened condensed milk. Pecans are toasted in butter, sprinkled with salt and added to the fudge mixture.
The older I get, the more I realize the profound influence of Granny’s pantry on my life, food choices, and cooking style. I came to appreciate the value of brand loyalty. When brands earned frequent flyer status in her pantry, that was a sure sign of the brand’s quality and reliability. And, let me tell you something. Once you reached the level of favored brand in her eyesight, she never gave the competition a second chance.Eagle Brand Sweetened Condensed Milk , which she referred to as Eagle Brand, was one of her favored brands. It’s one of mine, too. She taught me how to make Pink Lemonade Pie using it.
Eagle Brand is my favorite brand of sweetened condensed milk and has been around for over 147 years. Talk about withstanding the test of time!
We all love sweet treats and we all love sweet treats that are fuss-free and no-fail. Ever popular fudge is high on the favorites list of sweet eaters. Some fudge recipes can be intimidating. A batch of fudge that fails to set up hurts your feelings.
A no-fail method of fudge making involves sweetened condensed milk. The base recipe is versatile and allows for your imagination and creative side to flourish in your kitchen.
Instead of slaving over a hot stove, let sweetened condensed milk help you create an easy, no-fuss recipe that’s a time saver and a crowd pleaser all rolled up into one.
Using sweetened condensed milk in a fudge recipe takes away the need for cooking the ingredients to an exact temperature. In fact, you don’t need a candy thermometer for this recipe. If you love sweet potatoes and want an fudge recipe with a slightly different twist, this recipe is for you. It contains ordinary ingredients. Sweetened milk is available on your grocery store shelves.
Granny was right. Grannies, everywhere, are always right. Stick with Eagle Brand all year but especially during the holiday season. Make fail-proof, stress-free sweets and sweeten your disposition at the same time. Win-win.
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If you’re interested in more sweet potato recipes, check out my cookbook!
Sweet Potato Fudge with Buttered Salted Pecans
No candy thermometer needed for this fudge. Sweet potato puree blend with spices, Eagle Brand Sweetened Condensed Milk, white chocolate baking chips and buttered salted pecans to create a no-fuss, no-fail fudge. Instead of baked potato flesh, canned sweet potatoes can be substituted.
1 cup roughly chopped pecans
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 medium sweet potato, baked, cooled and peeled (yield approximately a generous 1/2 cup flesh)
1 tablespoon vanilla extract
2 (11 ounce) packages premium white chocolate baking chips
Line an 8×8 baking dish with foil or waxed paper leaving edges to hang over the side that will help in getting the fudge out of the pan once it’s hardened.
Heat a skillet over medium high heat. Add pecans and butter. Stir constantly until butter is melted and pecans start to toast slightly, about 3 to 4 minutes. Sprinkle with salt. Set aside.
Add Eagle Brand Sweetened Condensed Milk, cinnamon, ginger, nutmeg, and sweet potato to a medium saucepan over medium heat. Stir constantly until mixture begins to bubble. Remove from heat, add vanilla and stir.
Add baking chips and stir until melted. Immediately stir in about 3/4 of the buttered, salted pecans reserving remaining 1/4 for the top of the fudge.
Pour mixture into prepared pan. Sprinkle with remaining pecans.
Cover and place in refrigerator 2 hours or until firm.
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4.37 from 11 votes
Author: Jackie Garvin
Ingredients
- Sweet potato puree blend with spices Eagle Brand Sweetened Condensed Milk, white chocolate baking chips and buttered salted pecans to create a no-fail fudge. Instead of baked potato flesh, canned sweet potatoes can be substituted.
- 1 cup roughly chopped pecans
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 1 14 ounce can Eagle Brand Sweetened Condensed Milk
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 medium sweet potato baked, cooled and peeled (yield approximately a generous 1/2 cup flesh)
- 1 tablespoon vanilla extract
- 2 11 ounce packages premium white chocolate baking chips
Instructions
Line an 8x8 baking dish with foil or waxed paper leaving edges to hang over the side that will help in getting the fudge out of the pan once it's hardened.
Heat a skillet over medium high heat. Add pecans and butter. Stir constantly until butter is melted and pecans start to toast slightly, about 3 to 4 minutes. Sprinkle with salt. Set aside.
Add Eagle Brand Sweetened Condensed Milk, cinnamon, ginger, nutmeg, and sweet potato to a medium saucepan over medium heat. Stir constantly until mixture begins to bubble. Remove from heat, add vanilla and stir.
Add baking chips and stir until melted. Immediately stir in about 3/4 of the buttered, salted pecans reserving remaining 1/4 for the top of the fudge.
Pour mixture into prepared pan. Sprinkle with remaining pecans.
Cover and place in refrigerator 2 hours or until firm.
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