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!


Stack of Butter Pecan Fudge Pieces
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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😉

Pan of Butter Pecan Fudge

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

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.

Hand picking up a piece of Butter Pecan Fudge

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

4.65 from 14 votes

Butter Pecan Fudge

Prep Time 15 minutes
Chill 1 hour
Total Time 1 hour 15 minutes
Seriously flavorful and so easy to do! We love this from-scratch fudge!


  • ½ cup (1 stick, 113g) butter
  • ½ cup (120g) heavy whipping cream
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) brown sugar
  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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 !

  2. It was a hit with my co-workers but I was surprised how thick it was after I added the confectioners sugar. I had to mix it by hand

  3. Can you use diabetic type sugars in this recipe like swerve and diabetic powder sugar to make it diabetic friendly?

    Do I measure out 2 cups of Confectioner’sugar and then sift this twice. After the sugar is sifted twice, do I use all this in the recipe, or do out measure out 2 cups again?

  5. Amazing taste! Crumbles too easily but not dry so I think it has too many pecans in it. I would make it with 2/3 cup pecans next time instead of 1 cup.

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