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😉
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.
- Heavy whipping cream
- Granulated sugar
- Brown sugar
- 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.
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.
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!
Seriously flavorful and so easy to do! We love this from-scratch fudge!
- 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
Place two sheets of parchment paper, crisscrossed, in an 8x8 inch baking dish.
Toast the pecans (if you have not already toasted them) for 7 minutes at 350°F on a parchment-lined baking dish.
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 back into the 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.