Pecan Fudge with Condensed Milk

Instructions:

1. Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring constantly until fragrant and golden-brown. Set aside to cool.
2. Combine cubed butter and sweetened condensed milk in a heavy-bottomed saucepan over medium-low heat. Stir continuously until melted and cohesive.
3. Once the mixture begins to simmer gently with small bubbles appearing around the edges, remove the pan from the heat immediately.
4. Quickly stir in the sifted powdered sugar, vanilla extract, and salt. Fold with a spatula until the mixture becomes a glossy, velvety paste.
5. Fold in the toasted pecans until evenly distributed throughout the fudge.
6. Line an 8x8 inch baking pan with parchment paper. Pour in the fudge and smooth the top with a spatula.
7. Refrigerate for at least 2 hours until firm. Lift the fudge out using the parchment paper and slice into 1-inch squares.