With a smooth, buttery flavor and a pecan crunch, Butter Pecan Fudge melts in your mouth and is a sweet treat with just the right amount of nuttiness! If you love the flavor of butter pecan, try my Pecan Buttermilk Cake or my Ooey Gooey Pecan Pie Brownies!
Butter Pecan Fudge
With the holidays right around the corner, it’s that time of year to make as many sweets as possible to share! Fudge seems to be a hit at most holiday gatherings. And, speaking of the holidays, I also have cookies and cream fudge, eggnog fudge, and sugar cookie fudge you could share.
Butter Pecan Fudge can also be served in many shapes and sizes–don’t limit your fudge to just squares! Use cookie cutters to make a variety of fun or holiday shapes! If you need more fudge and candy recipes, be sure to check out my Candy recipes. That should keep you busy right up until the holidays😉
How to Make Butter Pecan Fudge
- The first thing you want to get made is the roasted pecans. Preheat the oven to 350°F. Line an 8×8 baking dish with two sheets of parchment paper, crisscrossed, in the dish.
- Toast the pecans for about 7 minutes while you prepare the fudge.
- In a medium saucepan, over medium heat, bring the butter, heavy cream, both sugars, and salt to a boil. Once at a boil, reduce the heat and simmer for about 5 minutes, constantly stirring. (Fudge should be heated to around 236° to 239°F and not go over 244°F.)
- Remove the pan from the heat and add most of the pecans (leave a few for the top) and vanilla.
- Finally, add the sifted confectioners’ sugar to the mixture, stirring until it is smooth.
- Pour the mixture into the baking dish, sprinkle the remaining pecans on top, and let it chill for about an hour or so. I actually popped mine in the refrigerator to speed up the process a bit, but if you have more patience than me, just let it sit out at room temperature until it hardens.
How Do You Harden Fudge?
Allowing fudge to come to room temperature will solidify it and make it easy to handle. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it.
How to Store Fudge
If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container at room temperature. (I like to separate the layers with parchment or wax paper.) You can also store fudge in the refrigerator for a few weeks. If you need longer storage, like months, the freezer is the best option. I like to tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to label and date. It should last 3 months.
More Fudge Recipes
Butter Pecan Fudge
- ½ cup (1 stick, 113g) butter
- ½ cup (120g) heavy whipping cream
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- ⅛ teaspoon kosher salt
- 1 cup chopped pecans, toasted (reserve a few to sprinkle on top)
- 1 tablespoon vanilla extract
- 2 cups (250g) confectioners' sugar, sifted twice
- Place two sheets of parchment paper, crisscrossed, in an 8×8 inch baking dish.
- Toast the pecans (if you have not already toasted them) for 7 minutes at 350°F on a parchment-lined baking sheet.
- Meanwhile, in a large saucepan over medium heat, combine the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil. Stir frequently. Fudge should heat to around 236° to 239°F and not go over 244°F.
- Once the fudge reaches 236°F-239°F, remove from heat.
- Add the pecans and the vanilla to the hot fudge in the pan. Stir to just combine.
- Stir in the sifted confectioners' sugar until it is well combined.
- Pour the mixture into the lined baking dish, and add a few more pecans on top.
- Cool for at least 60 minutes before cutting and serving. Store in an airtight container.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Made these exactly as directed. Once you add the sifted confectioners sugar and toasted chopped nuts, combine well very quickly. It wont combine, or “pour” as the recipe states, it’s crumbly. So put the crumbles in the pan with another piece of parchment over top, and press the heck out of it before it cools. Wear an oven mitt or just be carful not to burn yourself. They did turn out like fudge, but I think I’ll look for a recipe without confectioners sugar. I just want to cook it, then cool and beat until its not glossy but still pourable. They are very tasty, just a weird technique to make them.
Hi Amanda, Laura here from Seattle! I wanted to say that I tried your recipe for butter pecan fudge as directed and it turned out absolutely delicious! Also, I found myself binge watching your videos because the end bloopers are so funny! You have a great personality. And I love your recipes and I now have a list of them that I will be trying! Thank you for all you do Amanda!
I will try your fudge. My mother made it often,but with out confectioner sugar. Her fudge was the best. Thank you so much for Recipes.
Love the recipe s.
I have a question about the directions. Step 7 “Pour the mixture back into the baking dish,”. I don’t see where I removed anything from the baking dish. Could be my mistake, just point it out to me, please.
Hi, Ken! I work with iambaker and am happy to help with questions. Thank you for pointing that out; I updated the instructions. Have a great day!
I made the pecan fudge tonight , delicious i must say. I was wondering it says 255 calories, is that for a 1 inch piece.
Thanks again i will be making more of this for the holidays
This fudge is amazing!!! It tastes just like butter pecan ice cream which is my favorite. This fudge will be making an appearance on my Thanksgiving dessert table. Thank you so much for sharing this delectable recipe!
Can you please clarify for me. Isn’t heavy whipping cream 120 grams for a half of a cup? Is the measurement wrong in the recipe?
Hi, Amy! I work with iambaker and am happy to help with questions. You are correct; it is 120 grams for a half cup of heavy whipping cream. Great catch; I have updated the recipe to reflect the change. Have a great day!
I Amanda I have a question I wonder if you can brown the butter before adding the other items. Do you think the fudge would turn out. I guess I was just thinking of a nutty buttery flavor. Thank You
Can you use regular milk instead of heavy cream?