Butter Pecan Fudge

This Butter Pecan Fudge recipe is super easy and perfect for your sweet tooth. Creamy, buttery, and full of nutty toasted pecans, it’s perfect for any occasion and makes a delicious gift!

Butter Pecan Fudge Recipe

Fudge is a classic treat, mostly found during the holidays, but I love it year round! So rich and buttery, you need just one or two bites to satisfy your cravings.

This means, you can give the rest away as gifts to friends, neighbors, and coworkers!

Easy enough to not need a candy thermometer, this butter pecan fudge comes together in less than 10 minutes. After it’s chilled and set, it leaves you with a decadent, melt in your mouth, treat.

If you love fudge and other candies, you will love creamy chocolate fudge, candy corn fudge, and fantasy fudge recipes. And my hot fudge recipe is nothing to scoff at either!

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Ingredients Needed

Butter – Use unsalted butter if at all possible. This way you can control the level of salt in the recipe.

Sugars – This recipe uses a combination of brown and white sugar.

Heavy Cream – Use heavy whipping cream. And bring close to room temperature before using for best results.

Vanilla – I like to use vanilla bean paste instead of vanilla extract. It has an intense flavor and doesn’t change the chemistry in the recipe by adding additional liquid.

Salt – If you use salted butter, I would leave the additional salt out or just sprinkle the top of the fudge with flaky sea salt before it sets.

Powdered Sugar – Be sure to sift the powdered sugar before measuring to remove any clumps. Then measure by spooning into the measuring cup and leveling with a knife.

Pecans – I love to toast my pecans before adding them to the fudge. It enhances the nuttiness of them and gives them a crunchier texture.

How to make Butter Pecan Fudge

First: In a medium sized pot over medium high heat, combine the butter, sugar, brown sugar, and cream. Stir to melt the butter and combine the remaining ingredients.

Second: Bring to a rolling boil and continue boiling, stirring occasionally, for 5 minutes.

Third: Remove from the heat and stir in vanilla paste and chopped roasted pecans. Stir to combine. Add the powdered sugar and stir to combine. Work quickly as the fudge will start to set.

Fourth: Pour into an 8×8 pan, prepped with nonstick spray or parchment paper, and let set. I like to add more pecan halves on the top for decoration but this is completely optional. You can place in the refrigerator for faster setting.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

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How long does it last?

Store the fudge at room temperature in an airtight container for up to two weeks. If you are layering it to fit in the container, I recommend separating layers with parchment or wax paper.

You can also store the fudge in the refrigerator the same way. I like to keep mine chilled as my kitchen can get pretty hot.

If you want long term storage, you can freeze the fudge for up to 3 months. Just be sure to wrap it tightly in plastic wrap and then in an airtight freezer safe container.

More Easy Treats

• Kids Snack Mix
• Louisiana Stranger Cake
• Buckeye Snack Mix
• Caramel Apple Empanadas

What is the most popular kind of fudge?

Chocolate, peanut butter, and butter pecan are the most popular flavors of fudge. But really, any fudge is delicious! I love this dark chocolate fudge and my wicked witch fudge for the holidays.

How do you harden fudge?

Fudge will harden at room temperature but it will take some time. I like to place mine in the refrigerator to speed up the process. You can even place it in the freezer.

Just be sure to let it come to room temperature before cutting or the fudge will break into smaller pieces.

What is the secret to make creamy fudge?

Be sure to melt the butter and dissolve the sugars before bringing to a boil. Sift the powdered sugar before adding and whisk the fudge after adding it to make it creamy.

Tapas Tips & Tricks

• Sift the powdered sugar and then measure it so the amount is accurate. This will also remove any lumps.
• For slightly thinner pieces, you can spread the fudge in a 9×13 baking dish.
• Make sure your pecans are toasted before adding to the fudge. It will bring out the flavors of the pecans even more.
• Use vanilla bean paste for more intense vanilla flavor.
• Chill the fridge to set it up faster.
• Decorate the top of the fudge with additional pecans on top for more flavor and texture. Using the pecan halves makes a pretty presentation.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

One bite and this Butter Pecan Fudge fudge melts in your mouth! The buttery flavor, and creamy texture along with the nutty toasted pecans will have you immediately hooked.

More #FallFlavors Recipes Below:

Appetizers and Snacks

• Caramel Pecan Clusters from An Affair from the Heart
• Carrot Top Hummus from Savory Moments
• Fall Charcuterie Board from Magical Ingredients
• Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor’s Adventures
• Sweet And Spicy Roasted Nuts from Karen’s Kitchen Stories

Breakfast and Baked Goods

• Apple Cranberry Pecan Overnight Oats from Jolene’s Recipe Journal
• Cinnamon Apple Bread from Lemon Blossoms
• Sweet Potato Pancakes from Cindy’s Recipes and Writings

Soups and Salads

• Instant Pot Butternut Squash Soup from Devour Dinner
• Panera Autumn Squash Soup from The Fresh Cooky
• Salmon Salad With Grapes And Pecans from Art of Natural Living

Side Dishes

• Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
• Butternut Squash And Bacon Risotto from SueBee Homemaker
• Loaded Bacon And Kale Salad from Palatable Pastime
• Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
• Sausage Stuffed Acorn Squash from Hostess At Heart

Main Dishes

• Apple Cider Rubbed Pork Chops from That Recipe
• Thai Butternut Squash Curry from Cheese Curd In Paradise
• Butternut Squash Parmesan Pasta from Frugal & Fit
• Grape & Gorgonzola Pizza from The Spiffy Cookie
• Honey Dijon Chicken Sheet Pan Dinner from Simple and Savory
• How To Air Fry Pork Tenderloin With Sweet Potatoes from West Via Midwest

Desserts

• Cinnamon Roll Cheesecake from Fresh April Flours
• Easy Apple Crisp from Life Love and Good Food
• Espresso Chocolate Chip Cookies from Books n’ Cooks
• French Apple Tart from Jen around the world
• Individual Grape Crumble from Hezzi-D’s Books and Cooks
• Pumpkin Roll from House of Nash Eats
• Pumpkin Snickerdoodles from Family Around The Table
• Slow Cooker Apple Pear Crisp from Blogghetti

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