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
Ingredients
- 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
Instructions
- 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.
Iv seen a lot of Bakers and I’m picky who I fellow,but I like your and all the baking tips❤️
Would like a recipe for peanut butter fudge
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.
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.
Hi Amanda, The butter pecan fudge looks delicious. Can you substitute almonds or walnuts or crasins as a variation?
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)
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🏈🥳
My family loves butter pecan ice cream can’t wait to make this.
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.
Your comment has blessed me greatly, Mary! Thank you! <3
May I add peanut butter to this? ? 1 cup?