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Give this Butter Pecan Fudge as a gift and people will rave about it! This fudge is so creamy and buttery and the toasted pecans add great texture. Best of all, you can make this fudge recipe in just 15 minutes!
Fudge is a classic holiday treat that I love gifting to friends and neighbors. This year I whipped up something a little bit different, Butter Pecan Fudge! It’s creamy, buttery, and loaded with toasted pecans. Be careful though, it’s a bit addicting!
Cook’s Note – Butter Pecan Fudge
- Fudge can be stored in the refrigerator, tightly wrapped in plastic wrap and in an air-tight container for up to 2 weeks.
- Fudge can be stored in the freezer in the same manner as above for up to 3 months. Let frozen fudge reach room temperature before slicing.
Butter Pecan Fudge - a 15 Minute Recipe!
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup + 1 Tablespoon heavy whipping cream
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 cups confectioners’ sugar
- 2 cups pecan halves toasted and coarsely chopped
- Butter a 9 x 13-inch dish; set aside.
- Place confectioners’ sugar in a large bowl. Gently whisk for 1 minute to break up any clumps.
- In a large saucepan over medium heat add butter, sugars, cream and salt. Stir frequently with a rubber spatula as mixture comes to a boil. Boil for 4 minutes while stirring constantly.
- Remove from heat; stir in vanilla and confectioners’ sugar until smooth. Fold in pecans.
- Pour into buttered dish and cool to room temperature, about 3 hours. Cut into 64 1-inch squares.
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The Fudge looks yummy. I will try to do this & gift it this Christmas! Thanks Jillian, for sharing the recipe 🙂
Thank you so much, enjoy!
I’ve made the butter pecan fudge twice now, and both times it was kind of dry and crumbled when I tried to cut it. The taste was amazing, but I wish it was a little moister. Do you think a little more butter would help?
Hi Linda. Try reducing the boiling time to 3 minutes the next time you make it. It sounds like you’re loosing too much moisture during the boil. I hope this helps!
This recipe was amazing! I cooked it as instructed and just used half the amount of pecans to suit our tastes. The flavor and texture, both at room temperature as well as when refrigerated, were exactly as I hoped…not too firm, not too gritty…just a velvety bite of caramelized fudge. So happy to add this to my wheelhouse! Thank you for this recipe!
SO glad you loved this fudge!
Patricia Wickam says
Glad to see this recipe and will try soon. My
daughter was at Cabelas today and their
Pecan fudge was $8 for 3 pcs. I can make the
whole pan for under $10
It’s so expensive to buy store-bought fudge. I’m glad this recipe will work for you!
I love this recipe! It is like a copycat of the Bordeaux Fudge sees candy!
I also roast my pecans for 5 to 6 minutes at 325° – love this recipe 🙂
Yum, roasted pecans are so good in this recipe. So glad that you enjoyed this fudge! Thanks for stopping by! 🙂
Anne Richards says
OH m y goodness! This fudge is divine. I was looking for a butter pecan fudge recipe that didn’t require a candy thermometer. This one turned out beautifully. I will sure keep this recipe for future use.
Anne, I am thrilled that you loved this recipe! Thanks so much for stopping by and letting me know you liked it! 🙂
This sounds great. Like the other comment I like not having to use a thermometer. Do you know what size of sauce pan you used?
Haven’t tried yet! Was just wondering if anyone had used maple extract in place of vanilla? Thoughts?
I haven’t tried maple extract in place of vanilla, but I bet it would work. Enjoy!
Cindi Wiest says
I made the butter pecan fudge. It is outstanding! Used all brown sugar which gave the fudge a little stronger taste. I used three teaspoons of vanilla.
It is better than the store bought kind. I followed the mixing directions exactly. Smooth and creamy.
Thank you for sharing
I’m thrilled you enjoyed the recipe. Thanks for stopping by to let me know! 🙂
This fudge is delicious. Every time I make it it sticks. I found some cupcake holders and I’m thinking that might help. Any suggestions. How about pastry paper
Maybe line the pan with parchment paper and then butter the parchment paper?