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.
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.
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.
Once cooled, cut the fudge into little squares. It will literally melt in your mouth and all your friends will rave about it.
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Butter Pecan Fudge
Ingredients
- 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
Instructions
- Line an 8x8-inch pan with aluminum foil. Grease foil with butter.
- In a medium, heavy-bottomed saucepan, combine butter, both sugars, cream, and salt.
- Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometerreads 234ยฐ (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir).
- Cool, without stirring, to 110ยฐ, about 30 minutes.
- Beat with a spoon until fudge just begins to thicken.
- 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.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Taste of Home
Be Sure to Check Out These Other Fudge Recipes.
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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!
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
Have you ever tried freezing this fudge? Wondering about making it a couple of weeks ahead!
I’ve never tried it but I think it should freeze well.
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?
Thanks!
It will be fine Caitlin. Just make sure you store it in an airtight container so it doesn’t dry out.
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
I haven’t tried doubling it Pia, but as long as you have a big enough saucepan, I think it should work fine.
In my experience with fudge it doesnt work as well if the recipe is doubled.
How many lbs does this recipe make?
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.
Thanks for the wonderful tip Jeanetta! Will keep it in mind next time I make fudge!
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.
Came out totally unusable. Crumbly. Tasted great but I’m thinking I did something wrong!! HELP!!
Could you have added too much powdered sugar? It’s really important to measure it properly.
I could easily eat a couple of these. Nice change from the typical chocolate and pecans are so good. Thanks!
I love making fudge when the holidays arrive, too. Then I don’t feel as guilty when I eat the entire batch! ๐ This butter pecan version looks SO good. My dad would love this, such a fun flavor!
I wish I knew how to adapt the butter pecan fudge for high altitude! It looks sooooo good!!
Maybe I’ll try it . . .
Has anyone made this recipe with success? My batch came outcrumbly as well. Darn!
Did you sift the powdered sugar before you measured it?
Yes! Sifted the confectioners sugar, used a candy thermometer cooled to the designated temperature etc.