Butter Pecan Fudge

Butter Pecan Fudge


Butter Pecan Fudge is wonderfully buttery and creamy with little bits of crunchy toasted pecans. It’s perfect for when you’re craving fudge, but not something chocolate and it makes a wonderful holiday treat for gift giving.

Butter Pecan Fudge



Each December I look forward to making fudge more than anything else. I love how rich and sweet it is. Sometimes all it takes is one little bite to satisfy my sweet tooth.

Butter Pecan Fudge


The ingredients for this Butter Pecan Fudge are pretty basic: butter, both white and brown sugar, whipping cream, vanilla extract, confectioners’ sugar, and of course pecans.

To ensure success, you’ll want to use a candy thermometer. You need to get the butter, sugar, whipping cream mixture to soft ball stage to get the flavor and texture right.

Butter Pecan Fudge


Once cooled, cut the fudge into little squares. It will literally melt in your mouth and all your friends will rave about it.

Butter Pecan Fudge

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4.2 from 5 votes
Butter Pecan Fudge
Butter Pecan Fudge
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 16
  • 1/2 cup butter, cubed, plus butter for greasing pan.
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1 cup coarsely chopped pecans, toasted
  1. Line an 8x8-inch pan with aluminum foil. Grease foil with butter.
  2. In a medium, heavy-bottomed saucepan, combine butter, both sugars, cream, and salt.
  3. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometerreads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir).
  4. Cool, without stirring, to 110°, about 30 minutes.
  5. Beat with a spoon until fudge just begins to thicken.
  6. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool.
Recipe Notes

Note: Sift confectioners' sugar and then measure it to make sure that there are no lumps and you get a correct measurement.

Recipe Source: Taste of Home

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23 thoughts on “Butter Pecan Fudge

  1. I attempted this recipe today. I think I did something wrong. I followed the recipe step by step but it turned out crumbly. I measured everything correctly and ised a candy thermometer. Somewhere between removing from heat and adding powdered sugar it went bad. I let the fudge cool to 110 degrees, but it hardened to the pan and I had to scrap it off. I don’t understand why let the fudge cool before adding everyrhing to it. Idk if it would’ve made any difference if I would’ve added the pecans, vanilla and sugar while it was still smooth and hot. Help!

    1. Shelby, same thing happened to.me. It still tastes good so I am going to save the “crumbs” in the freezer foe the next time I make ice cream. I will add it to my ice cream mixture

  2. Do you think this would travel well? I want to mail some homemade fudge to a friend a few states away. Do you think this is too fragile or would it spoil in transit?


  3. Hi Christin, I made this fudge yesterday, my husband said it was the best fudge he has ever had! I was testing it out to sell at a christmas fair, could I double the recipe or is it best to make it in smaller batches?
    Many thanks. Pia

  4. I made this fudge and added 2 tbsp. of dark corn syrup and only cooked it 6 min. It came out very creamy and was set up good next morning. I always add a little corn syrup to all fudge recipes and it makes it very creamy and not crumbly and dry.

  5. Mine came out crumbly also, but I added more whipping cream and it came out smooth. Was able to stir it till it was thick, but it didn’t get hard. Was able to cut in squares but it is soft. Thinking maybe temp wasn’t cold enuf outside.

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