Butter Pecan Fudge Recipe
Butter pecan fudge is a rich buttery, creamy fudge that is amazingly decadent and the perfect gift for the holidays. And, the pecan fudge prep is easy and turns out amazing every time.
If you love decadent desserts with pecans, you will adore this fudge. I can’t even explain just how good it is. One bite and the fudge melts in your mouth. The creamy texture along with the crunchy toasted pecans will have you hooked immediately.
Fudge is a wonderful gift for the holiday season if you can part with it!
Step-By-Step Instructions
Buttered Pecans
Throw a couple of tablespoons of butter into a skillet and add the chopped pecans. Toast them in the butter for about five minutes.
This adds a wonderful butter flavor to the pecans.
Fudge
Grab a saucepan and put it on medium heat. Add the butter and let it melt.
Next, add the brown and granulated white sugar to the saucepan and mix.
When you combine the two sugars in the fudge, it gives a wonderfully sweet taste that is perfect for your sweet tooth.
Pour the heavy whipping cream and vanilla extract into the pan and mix well.
Turn the burner up to medium-high or high heat and bring the butter and sugar mixture to a boil. Once it reaches the boiling point (picture number 3), start timing it for four minutes.
Stir occasionally while it cooks.
I added the four pictures so you could see how it evolves in the boiling process.
Typically, when you’re making fudge, you want to bring the hot mixture to a temperature of 234 degrees before removing it from the heat.
For this recipe, you don’t need to use a candy thermometer (that’s hard for me to say because I always use one with fudge). Just keep track of the time.
I usually get my fudge to a full rolling boil before timing it, but I did that once before with this recipe and it came out super crumbly.
So, start your four-minute timer when your fudge looks like picture number three. You can see there’s still a bit of the mixture not boiling at the edge of the pan.
Once the fudge reaches the four-minute mark, take it off of the heat and stir in the powdered sugar.
There will be a few lumps, so I use a whisk to try and get most of them out.
You can also use a whisk in the powdered sugar before you add it to the butter, just be sure to do that before you start the recipe so it’s ready to pour in.
If you have a few little lumps, that’s ok, because once the fudge sets up it will all be absorbed.
Finally, add the toasted pecans to the mixture and stir until combined.
Pour the butter pecan fudge into a baking dish and sprinkle a few more pecans on the top of the fudge.
For best results, allow it to set up for at least three hours.
I used some parchment paper in the dish to help take it out when it sets up. It’s not necessary, but it helps to be able to lift the fudge up, take it out, and cut it up a little more easily.
As you can see in the picture above, I got a little impatient and didn’t wait until the fudge completely set up (gee, I am never impatient with fudge, ha!) and I made the top crack a little.
It doesn’t hurt a thing, it just doesn’t look as pretty. It still tastes just as fantastic.
I used a smaller dish for this recipe because I like my fudge good and thick. But, you can use a 9″ x 13″ casserole dish and you’ll get more pieces out of it.
Once the fudge sets up you can cut it into 1-inch squares for sharing.
This is honestly one of the most delicious fudge recipes I’ve ever eaten. I don’t usually like nuts in my fudge, but these pecans make this taste incredible.
The buttery fudge combined with the crunch of the pecans is out of this world amazing.
It’s one of the best candy recipes. The wonderful holiday treat is a great gift for teachers, friends, neighbors, co-workers or any of your favorite people.
It’s super-duper rich and creamy and some of the best fudge recipes you’ll ever eat.
How Do I Store The Butter Pecan Fudge Recipe?
You can store the fudge in an airtight container at room temperature. You can place it in the refrigerator but it will make it more crumbly.
How Long Does Homemade Fudge Last?
Homemade fudge will last about two to three weeks if kept refrigerated. If you leave it on the counter it will last about one week. In either case, keep it in an airtight container.
Do You Need Butter For Fudge?
If you make fudge in the traditional way it does require butter.
How Do I Cut Fudge Without Breaking It?
Make sure to bring the fudge to room temperature. Heat a sharp knife before cutting the fudge by running it under hot water. Carefully dry the knife and then cut the fudge.
More Delicious Fudge Recipes
- Old fashioned fudge recipe with peanut butter is one of my favorite recipes on the blog. It uses real peanut butter.
- Tiger butter fudge is actually one of the easiest fudge recipes I’ve ever made and it turns out beautiful. Be sure to go over to that post and look at the pics.
- This chocolate fudge recipe has been one of my most popular recipes on the blog and it’s a hit around the holidays.
- This peanut butter fudge recipe really is to die for. It’s a fun recipe because it uses peanut butter chips instead of peanut butter for a much sweeter taste. You get the nutty flavor along with the creamy rich fudge.
Butter Pecan Fudge
Ingredients
- 2 cups toasted pecans + 2 Tbsp.
- 1 cup butter 2 sticks + 2 Tbsp.
- 1 cup granulated sugar
- 1 cup brown sugar
- 1-1/8 cup heavy whipping cream
- 1/4 tsp. salt
- 1 Tbsp. vanilla extract
- 4 cups powdered sugar
Instructions
- Toast the two cups of pecans with two tablespoons of butter for five minutes and set aside.
- In a large saucepan, add the two sticks of butter and melt on medium-high heat.
- After the butter melts, add the granulated sugar and brown sugar and mix well.
- Add the heavy whipping cream, salt, and vanilla extract and mix well.
- Keep the temperature on medium-high OR turn to high heat and bring the mixture to a boil, stirring occasionally. (If your fudge boils on medium-high heat keep it on that. If it doesn't, turn your heat to high to boil the fudge).
- Once the mixture starts to boil, start the timer for four minutes. Stir occasionally while it cooks.
- When the timer reaches four minutes, take the fudge off of the burner, add the powdered sugar, and mix well.
- Finally, add the two cups of chopped pecans and stir.
- Pour the fudge into a baking pan, sprinkle the two tablespoons of chopped pecans on top, and allow it to set up for at least three hours.
- Slice the fudge into little squares.
I just love all your recipes! My mother made old-fashioned fudge (no marshmallow cream) and also the same with peanut butter, which was really rich and creamy…kind of like an early Reese peanut butter cup without the cup! I’ve looked for years for a recipe similar but with no luck. Mama, bless her soul, had no recipes….for anything!! She was quite the cook but left no legacy for a daughter who had to “wing” it in the kitchen. When she started using marshmallow cream for her fudge, it didn’t set well with me because there’s just no substitute for the old-fashioned kind! Thanks for any ideas you or your subscribers have.
Hi Gwen,
I love to hear that about your mom. Sounds like she was a wonderful cook! Thank you so much for the sweet words and for sharing your memories!
Do you need to refridgerate it for it to set?
Hi Sheila,
You don’t have to, but it will set up faster if you do.
Do you stir it at all while it’s boiling? It looks delicious and I can’t wait to try it!!
Hi Suzanne,
You can stir it on occasion. I hope you love it!
@Suzanne,
I made this today-it was easy and delicious!!! I like that directions were very specific(I don’t have a thermometer) I timed it 4 min after boiling like it said and it came out perfect-I have tried to make fudge before and sometimes it comes out crumbly : ( NOT THIS ONE!!!!
Awesome! I love to hear that! Thanks for sharing. 🙂
first time fudge maker and it was a fail. I read the recipe only and it did not say “to stir while cooking or “do not stir while cooking”, so i didnt and I had a pot of scorched brown blob.
Oh no! I am so sorry. I will go add that to the recipe. I am terribly sorry! I hope you try again. It’s so worth it.
Just got done making this fudge – omg, delicious. I followed directions to the T and was not disappointed! Thanks for sharing your recipe.
Awesome! Thanks so much for sharing. You’re welcome. I am quite a little piggy with this fudge, lol!
@Jui love..loce..loce the butter pecan fufge..gave made it 3 times in the past few weeks..how can I convert this recipe to make a chocolate version of thus..would that be possible thanks
jodie Pollitt,
Hi! I think it’s possible. I would keep the recipe the same, but add about 6 oz. of chocolate chips after you add the powdered sugar. I’m going to have to try it. What a great idea!
@Julie Pollitt,
@
You needd to put how much to add with the ingredients
Hi Sandra, I would only add 6 oz. of chocolate chips with all of the other ingredients that are listed in the recipe for chocolate fudge. Hopefully, that will work. I haven’t made it with chocolate before.
This recipe is not what you show in the video for butter pecan fudge… you used only powdered sugar….?
Hi Lorio,
It calls for granulated sugar, brown sugar, and powdered sugar. If you scroll to the bottom of the post, you’ll find the recipe card and you can print it out. It will have all of the ingredients, measurements, and instructions. Enjoy!
@Julie Pollitt, thanks for sharing this delectable treat. I hadn’t roasted pecans before, and am now a fan of the flavor. Unfortunately after leaving overnight mine is still too soft and gooey. Any idea what might have gone wrong? I have now got it in the fridge.
Hi JoAnn, I so glad to hear you love the roasted pecans! Did you let the fudge get close to a full rolling boil before starting the timer? Sometimes taking it off too soon can make it not set up. Sometimes fudge can just be fickle and not set up because of the weather. Is it better now that you have it in the fridge?
Looks like something I want to make.
Hope you love it! It’s rich and decadent!
I made this tonight following the directions word for word. It came out perfect! I wouldn’t change a thing.
Awesome! I love to hear that!
I made this tonight following the directions word for word. Without a thermometer, I timed my 4 minutes of boiling as best as I could. The fudge came out beautifully and tasted divine.
Really good flavor but I just cannot get it to set up. I tried letting it set in the freezer but not much luck.
Hi Casey, I’m sorry it didn’t set up. Was it super liquidy? Did it set up at all? It might have needed to cook a little more. Fudge can be fickle sometimes.
@Casey, just warm it a bit in the microwave and serve it over Bluebell Homemade Vanilla Ice cream!
Hello, Casey. Use a thermometer and let it reach 234 degrees and it will come out every time.
Made this today & it turned out great! I have put it in the fridge bc I live in north Fla. The humidity was 100% today. Didn’t think it would work out, so glad it did! Merry Christmas to all❣
Hi Julie,
Yes, I’m down here in Florida, too and it’s hot! I am so glad you like it! Merry Christmas to you, as well. 🙂
The fudge tastes amazing, but it is gooey soft. Can you suggest a fix? Can it be recooked? I really need it to be stable at room temps (I’m in Florida and was 79 degrees today)
Hi Mikki, it’s probably too late now. I see you asked last night. Sorry I didn’t see it then! You can recook it some more. Or, you can try to place it in the refrigerator. Sometimes that helps. I’m down here in hot Florida, also.
Should this be stored in the refrigerator or at room temperature?
I like to keep it at room temperature because it keeps the fudge soft.
Hi Nicole,
You can store this at room temperature or in the fridge. Either one will work.
Your Butter Pecan Fudge looks so creamy and delicious! Thanks so much for sharing with us at Full Plate Thursday, 567 and hope you have a very Merry Christmas!
Miz Helen
Wow wow wow!! These are AMAZING!! I will be making these for gifts!!!
That’s great to hear! So glad you love them. They do make wonderful gifts. 🙂
Made this today followed recipe to the t .it doesn’t look like yours didn’t set up good and its so sweet you can’t eat it.but it does have a good taste.
Hi D. King, so glad it tasted good! Sometimes fudge can just be fickle. Give it a try again. 🙂
Hi – this is delectable recipe and it’s so addictive! Thank you for sharing. I followed the instructions pretty perfectly, but my fudge is “grainy” in texture and taste. Any suggestions?
Hi Gena, did you stir a lot? Sometimes if the sugar gets on the side of the pan it can crystallize and get a little grainy. Hope that helps. Here’s a good article on things that can go wrong with fudge. It’s interesting, too! https://www.tasteofhome.com/collection/common-fudge-mistakes-and-how-to-fix-them/
@Julie Pollitt, what size pan do you use? The recipe doesn’t say.
Sorry about that! I will go in and fix it. I used a 7” x 11” pan. But you can use a 9 x 9 or a 9 x 13. Any of those will work it will just make the fudge a little thicker or a little thinner.
Try mixing the following ingredients for a really great fudge that everyone I know loves.
1 14 oz can condenced milk
2 1 3 cups any chocolate chips
1. Cup chopped, toasted nuts
Pour condenced milk into micro wave bowl, heat for 75 seconds
Add the chocolate chips let sit while the nuts are “roasting” in the micro wave
Oven for 110 seconds, while the nuts are roasting beat the fudge until smooth
When nuts are done quickly add to fudge and stir until well mixed pour into a buttered or sprayed 8″×8″ pan smooth out and let cool. Delicious
Sounds delicious!
What size pan?
I used a pan that is a couple of inches smaller than 9×13-inches. But, 9×13 will work great.
Bebeb
This the best thing I have made in years and I bake constantly.
My family and work friends enjoy my love for baking, but this was the first time I have made fudge in years because honestly I did not personally crave it.
That has changed.
Turns out I just don’t like plain typical choc fudge.
There is NOTHING plain about this stuff and it was devoured.
HIGHLY recommend this recipe…just as written.
Love to hear this!
How much powder sugar vanilla and whipping cream do you use?
Hi Jessie,
If you scroll to the bottom of the post you will see all of the measurements. And you can print it out. Hope you love the fudge!
Can you make half a recipe?
You can. I would just cut all the ingredients in half and use an 8×8 inch pan.
That’s alot of sugar, finding it quite sweet, is there anything I can do
Hi Marion,
You can add 1/4 teaspoon more of salt to the recipe to help balance out the sweetness. You can also try to add some more pecans to the recipe and see if that helps.
This fudge turned out perfect! It has a beautiful silky finish and is setting up perfectly. The only adjustments I made was to cook it two minutes longer than recommended and I beat in the powdered sugar with a mixer as I am making this as part of a gift and didn’t want to chance the lumps would dissolve in the fudge as it set. Great recipe! Thanks!
I’ve made this twice now this Christmas season (2023) and it’s arguably the most delicious sweet I’ve ever eaten. The second time I roasted the pecans in the saucepan I was going to cook the fudge in. I also browned the butter a bit. It made for an even deeper buttery pecan flavor. This one is definitely going into my regular Christmas candy making routine!
Love to hear that and so glad you liked it!
In the directions it saids, to melt butter on medium high then add the sugar etc… then it saids, turn to medium high to high. Should it be medium low then medium high – high??
Here is your directions:
In a large saucepan, add the two sticks of butter and melt on medium-high heat.
After the butter melts, add the granulated sugar and brown sugar and mix well.
Add the heavy whipping cream, salt, and vanilla extract and mix well.
Turn the temperature to medium-high to high heat and bring the mixture to a boil, stirring occasionally.
Thanks, Lesa
Hi Lesa,
Sorry, it’s a little confusing. 🙂 You will start out on medium-high. Once you add the ingredients, you will turn it up to high. (If the mixture starts boiling while you are on medium-high you can leave it on that. If you need to turn it on high to bring it to a boil, turn it on high).
I hope that makes a little more sense. I will go in and try to write it a little less confusing.
How do you feel about using half and half in place of whipping cream for this recipe?
I haven’t tried that. It will probably work, though. Let me know how it goes if you try it.
Brown butter it takes it to the next level!!
Ohhhh yeah. I love brown butter.
Is that a packed cup of brown sugar or just a regular cup of brown sugar?
Hi Tiffany,
It’s a packed cup. I hope you love it!
I enjoy cooking/baking for my grandfather. We live around 450 miles apart. I do a lot of prepping and then I take frozen stuff to him when I’m able to drive. Do you think this fudge would freeze well… Especially if I use a food sealer?
That’s awesome! You are so sweet! It will freeze, but it might be a little crumbly when it thaws. Using a food sealer will help some. But it will still taste great!
It’s bitterly cold here in Southwestern PA today. I made your Butter Pecan Fudge recipe for my southern husband (who loves EVERY THING pecan!!) and holy moly….it’s absolutely fantastic! It’s everything fudge SHOULD be…..rich, creamy, and with instructions that are easy to understand and follow. THANK YOU for the great step-by-step pictures.
That is wonderful! I love to hear that! I am so glad you both loved it! I hope you are warming up today. It’s very chilly here in Florida. Can you believe they had snow flurries in Tampa?!