Butter Pecan Fudge

filed under: Candy on November 4, 2019

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 or pot lucks. I am surprised that National Fudge Day is in June, but I will indulge in it year-round if I must. It’s really easy to make, and it doesn’t always have to be chocolate. 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😉


Stack of Butter Pecan Fudge Pieces

Butter Pecan Fudge Recipe

Butter Pecan Fudge is really easy to make and a great treat to serve at parties, or just to have around for an after-dinner treat. Adding roasted pecans to this creamy, buttery fudge adds some crunch and nuttiness to the sweetness.


  • Butter
  • Heavy whipping cream
  • Granulated sugar
  • Brown sugar
  • Salt
  • Pecans, chopped and toasted
  • Vanilla extract
  • Confectioners’ sugar, sifted twice. Be sure to measure the 2 cups of the confectioners’ sugar before sifting it. The sifting will add air and get out any lumps that may have been formed while sitting in your pantry.

Pan of Butter Pecan Fudge

How to Make Butter Pecan Fudge

It’s simple to make Butter Pecan Fudge. The only hard part is waiting for the fudge to cool enough to cut and eat! If you are using cookie cutter shapes, wait for the fudge to cool a bit before cutting them. Or, you could pour the soft mixture into the shapes before you cool the fudge. Either way, it’s more fun than your basic squares, but sometimes, it’s hip to be square (according to Huey Lewis).

  • The first thing you want to get made is the roasted pecans. Preheat the oven to 350°F. Line an 8×8 (oh, there’s that square reference again😉) 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.

Close up of piece of Butter Pecan Fudge with bite taken out

How long does Fudge last?

Well, around here, not very long, but I know what you mean with this question. If you keep the fudge in an airtight container at room temperature, it is good for a couple of weeks!

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 do you store Fudge?

If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. I like to separate the layers with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with separated layers is best. 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 write the date on it!

Hand picking up a piece of Butter Pecan Fudge

4.5 from 4 votes
Butter Pecan Fudge
Prep Time
15 mins
1 hr
Total Time
1 hr 15 mins

Seriously flavorful and so easy to do! We love this from-scratch fudge!

Course: Dessert
Cuisine: American
Keyword: Butter Pecan Fudge
Servings: 12
Calories: 255 kcal
Author: Amanda Rettke-iambaker.net
  • 1/2 cup (113g) butter
  • 1/2 cup (60g) heavy whipping cream
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1/8 teaspoon salt
  • 1 cup chopped pecans, toasted (reserve a few to sprinkle on top)
  • 1 tablespoon vanilla extract
  • 2 cups (250g) confectioners' sugar, sifted twice
  1. Place two sheets of parchment paper, crisscrossed, in an 8x8 inch baking dish.

  2. Toast the pecans (if you have not already toasted them) for 7 minutes at 350°F on a parchment-lined baking dish.

  3. 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.

  4. Once the fudge reaches 236°F-239°F, remove from heat.

  5. Add the pecans and the vanilla to the hot fudge in the pan. Stir to just combine.

  6. Stir in the sifted confectioners' sugar until it is well combined.

  7. Pour the mixture back into the baking dish, and add a few more pecans on top.

  8. Cool for at least 60 minutes before cutting and serving. Store in an airtight container.

Looking for More Pecan Recipes?

Caramel Apple Pecan Scones

Pecan Sticky Buns

Dark Chocolate Cake with Double Pecan Frosting

Pecan Sandies

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  • Christina Weeks says:

    Iv seen a lot of Bakers and I’m picky who I fellow,but I like your and all the baking tips❤️

  • Becky Yates says:

    Would like a recipe for peanut butter fudge

  • Brenda C Wall says:

    My husband co-workers love this time of year because I make a variety of candy for them. This one will be added this year. They will be grateful.

  • Barbara Battibulli says:

    Where do you live? I would like to move in nextdoor to you. I could be your ‘taste tester,’ something I wouldn’t mind at all. This recipe, along with many other of your recipes, looks delicious! Going to have to make this – my favorite!! Thanks.

  • Elaine says:

    Hi Amanda, The butter pecan fudge looks delicious. Can you substitute almonds or walnuts or crasins as a variation?

  • Penny says:

    OMG…I love just about anything that says ‘butter pecan’, and this sounds absolutely divine! Will definitely be making that soon. Thank you for all your wonderful recipes :o)

  • june says:

    Oh Amanda…this sounds so good. Coming from a girl who believes in all things chocolate…I will definitely be making this.

    My sons are both coming home for Thanksgiving…so excited because they are both out of state working on their Doctorates. My oldest said he would love it if I would make Blackberry or a Mixed Fruit cobbler. Help…do you have any good recipes?

    It was colder in Nebraska today than in Minnesota. At least we can both say Go Gophers🏈🥳

  • Isabelle Soukup says:

    My family loves butter pecan ice cream can’t wait to make this.

  • Mary Jo Henshaw says:

    Amanda, I have to say that my biggest complaint regarding your recipes, is knowing that I couldn’t possibly make all the ones that entice me…there is just too many! In all my years, I have never looked forward to emails as much as I look daily for yours. You have an amazing talent and I thank you for sharing.

    • Amanda Rettke says:

      Your comment has blessed me greatly, Mary! Thank you! <3

  • Sandy says:

    May I add peanut butter to this? ? 1 cup?

  • Marie Corwin says:



    can you use canned milk in place of the heavy cream?

  • Carol says:

    Could I double this recipe? Maybe use a 13×9 pan?

    • Amanda Rettke says:

      Yes, I think you could.

  • Kathy says:

    This was easy and delicious. Toasting the pecans is a must to bring out their flavor.

  • Mary Parker says:

    I love the flavor of this and toasting the pecans is a must!! I’m sure it was my goof-up but, although the fudge solidified, it softened up a TON the minute I took it out of the fridge. Maybe I will try adding more powdered sugar next time to help it set up a bit more?

    • Amanda Rettke says:

      Oh no! So sorry. The common reason that fudge is too soft is that it never got hot enough or wasn’t mixed enough. You can try reheating the fudge in a saucepan to get it to harden. 🙂


    Hi there, I made this butter pecan fudge exactly as the recipe said to make it. The fudge did not harden even when I put it in the fridge overnight. Is there possibly a step left out? Should it have boiled for more than 5 min? Your fudge looks terrific and it’s a shame I had to waste all those ingredients, especially the pecans. Thank you for your input. Leona Shepherd

    • Amanda Rettke says:

      Sorry to hear that Leona! You can recover soft fudge, simply reheat to 238°F. 🙂

  • Sandie says:

    Very good fudge recipe and so easy. A new addition to my Christmas goodies list. Thanks

  • Julie Parames says:

    Hello can I make the Butter pecan fudge
    In a 9×13 pan I thought I’d just double the recipe?

    • Amanda Rettke says:

      Yes, you can double and use a large pan. 🙂

  • Linda Robertson says:

    I have a diabetic spouse so I tried it with spend a. My experience is that you have to add more liquid normally. I didn’t do that so it didn’t work quite right. Can you help?

    • Amanda Rettke says:

      So sorry Linda, I am not an expert on diabetic cooking and do not use Splenda so cannot offer any advice.

  • Maria Simmons says:

    Hi I’m a first time fudge maker, and this recipe seemed easy enough, but it turned out oily, dry, and crumbly!! I think the instructions are confusing, and a bit different in both parts that you put the instructions. Can I save the crumbly fudge? Thank you!

    • Amanda Rettke says:

      Sorry Maria! Sounds like the sugar didn’t get hot enough. I will look at the directions in the recipe and see if I can improve it.

  • Paula says:

    Absolutely The Best Fudge I have ever eaten ! I followed recipe exactly … and followed old rules of stop stirring when it comes to a boil, wait until gets to temp, remove from heat and wait to add powdered sugar until cools back down … the creamiest fudge I have ever eaten !! Thanks for the recipe !

    • Amanda Rettke says:

      Thrilled you liked it, Paula! Definitely a favorite of ours too! <3

  • Pat says:

    When you give a temperature for fudge, is it sea level temp?

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