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.

It costs approximately $14.55 to make this fudge. The recipe makes 32 servings and costs about $0.45 per serving. 

A pile of the finished Butter Pecan Fudge on a white plate.

Pecan Fudge

Fudge is a classic holiday treat I love gifting to friends and neighbors. This recipe is a fun twist on a classic chocolate fudge recipe.

It is creamy, buttery, and loaded with toasted pecans, giving it a delicious nutty flavor. This one is definitely for all the pecan lovers out there. 

This recipe is so simple, and you don’t need a candy thermometer. This means anyone young or old, experienced in the kitchen or new, can make this Butter Pecan Fudge. 

Gift it to your friends, neighbors, coworkers, or family. They will all agree that this is the best fudge recipe they have ever tasted!

What You’ll Love About Butter Pecan Fudge:

  • Holiday Staple: Making fudge during the holidays is a must and a long-standing tradition for many. Change up your family tradition slightly by making this version instead of plain. 
  • Neighbor Gifts: This fudge recipe is cost-effective and makes a great gift for neighbors and friends. 
  • Easy Fudge Recipe: No need to stand over a pot with a candy thermometer, trying not to burn the mixture. With the detailed instructions and fifteen minutes, you will be on your way to having homemade fudge. 
A pan of Butter Pecan Fudge where the fudge is cut and some pieces are taken out of the pan.

Ingredients and Estimated Cost:

Per Serving Cost: $0.45

Recipe Cost: $14.55

  • 16 tablespoons of butter – $2.24
  • 1 cup white sugar – $0.30
  • 1 cup brown sugar – $0.57
  • 1 cup + 1 Tablespoon heavy whipping cream – $2.66
  • ¼ teaspoon salt – $0.01
  • 2 teaspoons pure vanilla extract – $1.36
  • 4 cups confectioners’ sugar – $1.60
  • 2 cups pecan halves – $5.81

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in November 2023.

All of the ingredients needed to make this recipe.

How To Make Butter Pecan Fudge:

***For complete recipe instructions, see the recipe card below.

  1. First, butter a 9×13-inch baking dish. 
  2. Then, whisk the powdered sugar in a large bowl. 
  3. Next, using a large heavy bottomed saucepan, combine butter, sugars, the tablespoon and cup of heavy cream, and salt together over medium heat. Allow the mixture to boil for four minutes while stirring constantly with a rubber spatula.
  4. Remove the mixture from the heat, and stir in the vanilla and confectioners’ sugar until smooth. 
  5. Fold in the pecans before pouring the mixture into the dish.
  6. Finally, allow the fudge to sit for three hours before slicing into little squares and serving. 

A picture collage showing how to make this recipe.

Storage Tips:

STORE: Store the fudge in the refrigerator, tightly wrapped in plastic wrap, and in an air-tight container for up to 2 weeks.

FREEZE: Store fudge 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 Recipe FAQs:

What is the secret to good fudge?

The secret to this fudge is in the mixing. For best results, be sure to stir the mixture constantly while it is boiling. This helps avoid crystalization while making the fudge, which can lead to grainy fudge.

Is butter pecan same as butterscotch?

Butter Pecan and butterscotch both have brown sugar and butter, but that is where the similarities end. Butter pecan includes the addition of nuts, while butterscotch does not.

What does a butter pecan taste like?

Butter pecan flavor has a delicious roasted nutty taste with a touch of sweetness and a rich, buttery flavor.

How do you make fudge not stick to the pan?

You can butter the pan really well before spreading the fudge into the dish. Or you can lay a piece of foil, lightly pressing it into the sides of the dish, with a bit of overhang. Then, simply lift the foil out of the dish when ready to remove the fudge.

The finished pecan fudge cut into pieces and on a piece of parchment paper.

More Sweet Treats:

Pieces of butter pecan fudge
3.67 from 36 votes

Butter Pecan Fudge

Author Adapted from Taste of Home
Recipe Cost $ $14.55
Serving Cost $ $0.45
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 3 hours 15 minutes
32 people
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.


  • 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.
  • Place confectioners’ sugar in a large bowl. Gently whisk for 1 minute to break up any clumps.
  • Add butter, sugars, cream, and salt in a large saucepan over medium heat.
  • Stir frequently with a rubber spatula as the mixture comes to a boil.
  • Boil for 4 minutes while stirring constantly.
  • Remove from heat and stir in vanilla and confectioners’ sugar until smooth.
  • Fold in pecans.
  • Pour into the buttered dish.
  • Cool to room temperature for about 3 hours.
  • Cut into 64 (1-inch) squares.


This recipe makes 2.5 pounds of fudge. 
Feel free to cut the fudge into larger or slammer pieces. 


Serving: 2pieces | Calories: 229kcal | Carbohydrates: 29g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 24mg | Potassium: 42mg | Fiber: 1g | Sugar: 28g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.2mg

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Recipe Rating


  1. Feestzaal says:

    The Fudge looks yummy. I will try to do this & gift it this Christmas! Thanks Jillian, for sharing the recipe 🙂

    1. Thank you so much, enjoy!

  2. 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?

    1. 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!

  3. 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!

    1. SO glad you loved this fudge!

  4. 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

    1. It’s so expensive to buy store-bought fudge. I’m glad this recipe will work for you!

  5. 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 🙂

    1. Yum, roasted pecans are so good in this recipe. So glad that you enjoyed this fudge! Thanks for stopping by! 🙂

  6. 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.

    1. Anne, I am thrilled that you loved this recipe! Thanks so much for stopping by and letting me know you liked it! 🙂

    2. 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?

  7. Haven’t tried yet! Was just wondering if anyone had used maple extract in place of vanilla? Thoughts?

    1. I haven’t tried maple extract in place of vanilla, but I bet it would work. Enjoy!

  8. 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

    1. I’m thrilled you enjoyed the recipe. Thanks for stopping by to let me know! 🙂

  9. 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

    1. Maybe line the pan with parchment paper and then butter the parchment paper?

  10. Mark Teleha says:

    I made the butter pecan fudge and it rocked. Tried the 4 min boil time, gave me crumbly fudge. I let it reach 234 degrees this time and let the boil go for @ 1 minute, killed the heat, whipped in the powdered sugar and stirred in the pecans with a spatula.

    I used foil and sprayed it with Pam. After it cooled, I lifted the whole sheet out and peeled the foil off with no issues. Hope this helps!