1. Prepare Your Equipment

• Line a work surface with parchment paper for shaping the fudge later.

• Toast pecans in a dry skillet over medium heat until fragrant, then chop and set aside.

2. Boil the Base

• In a medium saucepan, combine butter, heavy cream, brown sugar, granulated sugar, salt, and cinnamon.

• Bring to a boil over medium heat, stirring frequently.

• Use a candy thermometer to monitor the temperature and cook until the mixture reaches 235°F (soft-ball stage).

3. Add Flavor and Cool

• Remove the saucepan from heat. Stir in the vanilla extract.

• Allow the mixture to cool to approximately 105°F (warm but not hot).

4. Mix and Fold

• Once cooled, vigorously stir the mixture to begin thickening.

• Gradually add the powdered sugar, stirring continuously to combine fully.

• Fold in the toasted chopped pecans evenly.

5. Shape and Chill

• Turn the fudge mixture out onto the parchment paper.

• Shape it into a log or rectangular block using the parchment paper to help mold it evenly.

• Refrigerate for 1 to 2 hours until firm.

6. Slice and Serve

• Once chilled and set, slice the fudge into bite-sized squares or slices.

• Store in an airtight container in the refrigerator.