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The BEST Butter Pecan Fudge is thick and creamy. It is perfect to enjoy at the holidays or to gift to friends and neighbors.
For more fudge try Chocolate Fudge, Cookies and Cream Fudge, or Caramel Apple Fudge.
A Classic
Fudge made its debut in America around the late 1800’s. A 30lb slab was made for a school auction in NY and it quickly gained attention. As you know, many different concoctions have been created since then. You can find hundreds of crazy recipes all over the internet.
You can even find a few here on LilLuna. Our sweet Lily is a big fan of fudge, and has many yummy recipes like this White Chocolate Reese’s Fudge, or this Peppermint Fudge, perfect for the Christmas season.
I myself, have never really been a huge fan of fudge. That is, until I tried this crazy good Butter Pecan Fudge. I kept sneaking small squares that probably added up to 3/4 the pan. Oops!! Its that good, folks! You’ll need a candy thermometer and a little bit of patience, but the results are worth it.
easy butter pecan fudge
PREP. Line an 8×8-in. pan with parchment paper; set aside.
BOIL. In a medium pot, combine butter, sugars, whipping cream and salt. Stir constantly until it becomes a rapid boil. Monitor temp (without stirring) until thermometer reads 234 degrees F. Remove from heat and add vanilla (without stirring).
THICKEN. Cool mixture to about 110 degrees (may take up to 30 minutes). Beat with spoon until fudge mixture starts to thicken. Slowly stir in powdered sugar until smooth. Add nuts and continue stirring until fudge is thick and loses sheen.
REFRIGERATE. Spread into prepared pan. Pat off excess butter on top if necessary and refrigerate for at least 1 hour.
SERVE! Using parchment paper, lift fudge out of pan, and cut fudge into squares. Store between layers of waxed paper in an airtight container.
Storing Info + Recipe Tips
STORE at room temp so store this fudge or you can choose to keep it in the fridge. Either way just make sure that the fudge remains in an air-tight container with wax paper between the pieces.
Toasting pecans is actually really easy. You just pop them in the oven for about 7-10 minutes, or until they become browned and fragrant. If youโre worried about them sticking you can stir/flip them occasionally. If you put them on parchment paper or something similar you should be good to go.
Sifting your powdered sugar isnโt required but it adds more air to the baked goods. It can also break up any clumps and make it fluffier. This leads to creamier and melt in your mouth fudge.
If you have parchment paper, use it. In my experience foil doesnโt quite work, but wax paper should work just fine. You can also try greasing the pan super well.
The best way to cut fudge is to allow the fudge to cool before cutting. Use a long thin blade. Make sure to just press down to cut, instead of sawing back and forth. Also, if it seems to be crumbling you should heat the knife under hot water. Then make sure to wipe the knife clean after each cut.
For more favorite fudge recipes:
Butter Pecan Fudge
Ingredients
- 1 tsp plus 1/2 cup butter cubed
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup heavy whipping cream
- 1/8 tsp salt
- 1 tsp vanilla extract
- 2 cups sifted powdered sugar
- 1 cup coarsely chopped pecans toasted
Instructions
- Line an 8×8-in. pan with parchment paper; set aside.
- In a medium pot, combine butter, sugars, whipping cream and salt. Stir constantly until it becomes a rapid boil. Monitor temp (without stirring) until thermometer reads 234 degrees F.
- Remove from heat and add vanilla (without stirring).
- Cool mixture to about 110 degrees (may take up to 30 minutes). Beat with spoon until fudge mixture starts to thicken. Slowly stir in powdered sugar until smooth. Add nuts and continue stirring until fudge is thick and loses sheen.
- Spread into prepared pan. Pat off excess butter on top if necessary and refrigerate for at least 1 hour.
- Using parchment paper, lift fudge out of pan, and cut fudge into squares. Store between layers of waxed paper in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Taste of Home.
I followed the directions exactly but there wasn’t enough moisture. When I added the confectioner’s sugar the mixture got dry and crumbly. All I could think of to do was to warm a 1/4 cup of heavy cream and add it which allowed me to beat the mixture and pour it into the pan. It seems like fudge now and tastes ok. What did I do wrong?
Typically that happens if the fudge gets cooked too long. The texture of the fudge is directly affected by how long (either not long enough or too long) the sugar is cooked. You did the right thing to save it!!
I have tried to make this twice following the directions and carefully reading the thermometer. It was a massive fail both times and turned into a crumbly mess. I don’t know what I’m doing wrong.
Where it says to combine sugars, etc. it would have been nice if, “except powered sugar,” was added. I just mixed ALL the sugars into the butter. I hope it comes out anyway. Ingredients are hard to find nowadays. Three stars for unclear instructions.
Yes!!! Just did the same thing. Fingers crossed
Love this fudge so much.
aLL THE MEN IN MY FAMILY WOULD GO nuts FOR THIS RECIPE! (pUN INTENDED (; )
GREAT IDEA ! WOULD LOVE AFEW RECIPES (or) DINNERS FOR TWO ! THANKS
Thank you!! I hope you find some good ones to try ๐
Love your recipes. Thank you for sharing
Hi, I would love to make your fudge for a school fete. Does it need to be kept refrigerated, especially due to the cream content? Thanks
I like to store it in an air-tight container. It can go in the fridge, but sometimes I leave it out on the counter. It should be ok ๐
Kristyn,
Thanks for sharing your delicious-sounding recipes. I make fudge ONLY at Christmas. The pecan fudge looks like a real winner. I shall make it for my crafting party on Dec. 1. I love your DIYs also.
You are so sweet!! Thank you so much! It’s one of my favorite! It will be a hit..have fun!