butter pecan fudge recipe

Written ByJenny Smyth Posted on
butter pecan fudge recipe
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The Best butter pecan fudge recipe

I’ve been making butter pecan fudge for years, and it’s a staple in our household. My kids love helping me in the kitchen, and this recipe is a favorite among them.

They can’t get enough of the creamy texture and the nutty flavor of the pecans. I love how easy it is to make, and it’s perfect for any occasion – whether it’s a family gathering or just a quick snack.

The best part is that it’s actually quite healthy, considering it’s a dessert. The butter and cream add richness without being overpowering, and the pecans provide a nice crunch.

I like to think that this recipe has been passed down through generations in my family, as my grandmother used to make it all the time when I was growing up. She’d always say that the key to making good fudge was to use high-quality ingredients and to temper the chocolate just right.

I’ve found that this recipe does just that, and it’s always a hit with our family and friends. One of my favorite things about this recipe is how versatile it is – you can make it in advance and store it in an airtight container for up to two weeks, or you can package it up as gifts for friends and family.

It’s also a great way to use up any leftover pecans you might have on hand. The best part is that it’s actually quite easy to make, even for those who aren’t experienced bakers.

Butter Pecan Fudge

Butter Pecan Fudge

4.6 from 1413 votes

This creamy butter pecan fudge combines rich caramelized pecans with a smooth, buttery fudge base. It is an easy no-bake treat perfect for holidays or gifting.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time3 hours 25 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Fudge

1 1/2 cups pecan halves
1 tablespoon unsalted butter
2 cups granulated sugar
3/4 cup unsalted butter, cubed
2/3 cup evaporated milk
12 ounces white chocolate chips
7 ounces marshmallow creme
1 teaspoon vanilla extract
1/4 teaspoon salt

👨‍🍳Directions

1Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2Toast the pecan halves on a baking sheet in a preheated 350°F oven for 6 to 8 minutes, until fragrant and lightly browned.
3Toss the hot pecans with 1 tablespoon of butter in a small bowl and set aside.
4In a large heavy-bottomed saucepan over medium heat, combine the granulated sugar, cubed unsalted butter, and evaporated milk.
5Stir constantly with a wooden spoon until the butter melts and the sugar dissolves, about 3 minutes.
6Continue cooking without stirring until the mixture reaches 238°F on a candy thermometer, which is the soft-ball stage; this takes about 5 to 7 minutes.
7Remove the saucepan from heat and immediately stir in the white chocolate chips, marshmallow creme, vanilla extract, and salt.
8Stir vigorously until the mixture is smooth and all chocolate is melted, about 2 minutes.
9Fold in the toasted buttered pecans, reserving about 1/4 cup for topping.
10Pour the fudge mixture into the prepared pan and spread it evenly with a spatula.
11Sprinkle the reserved pecans on top and press them gently into the surface.
12Let the fudge cool at room temperature for 1 hour, then refrigerate for at least 2 hours until firm.
13Lift the fudge out of the pan using the parchment overhang and place on a cutting board.
14Cut into 24 squares with a sharp knife, wiping the blade clean between cuts.
15Store in an airtight container in the refrigerator for up to 2 weeks.

🔧Equipment

8×8-inch baking pan
Parchment paper
Large heavy-bottomed saucepan
Wooden spoon or silicone spatula
Baking sheet
Candy thermometer
Knife

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 11g💛Saturated Fat: 6g❤️Cholesterol: 20mg🧂Sodium: 45mg🌾Total Carbs: 21g🥦Dietary Fiber: 0g🍬Sugars: 20g🥩Protein: 1g

📝Notes

For best results, use a candy thermometer to ensure the sugar mixture reaches exactly 238°F. If you do not have a thermometer, test by dropping a small amount of the mixture into cold water; it should form a soft ball that flattens when removed. Toast the pecans just until fragrant to avoid bitterness.

Watch Video Of How Butter Pecan Fudge Works

This butter pecan fudge recipe is always a good idea – whether you’re looking for a quick snack or a special treat for guests.

It’s easy to make, delicious, and perfect for any occasion.

One of my favorite things about this recipe is how well it stores – you can keep it in an airtight container for up to two weeks or package it up as gifts for friends and family.

❓ Frequently Asked Questions About Butter Pecan Fudge

Q: What kind of chocolate should I use?

You can use either semisweet or milk chocolate for this recipe, depending on your personal preference.

Q: Can I make this recipe in advance?

Yes, you can make this recipe up to two weeks in advance and store it in an airtight container.

Q: Do I need to temper the chocolate?

No, you don’t need to temper the chocolate for this recipe.

Q: Can I use other types of nuts instead of pecans?

You can use other types of nuts instead of pecans, but keep in mind that they may change the flavor profile of the fudge.

Q: How do I know if the fudge is set?

The fudge should be firm and smooth when cooled – if it’s still sticky or soft, give it more time to set before cutting into pieces.

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