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 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir).
- Cool, without stirring, to 110°, 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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Made this yesterday ,it came out great.. My husband loved it.
I just made this!! It came out prefect. Just waiting for it to cool now!!
Tried to make this, all the amounts were WAY off, came out completely dry, will not use this again!
Looks and sounds yummy my husband would love it .I’d like to try it and see if I can do it .
I made the butter pecan fudge and doubled the recipe. I let it set 30 minutes. It turned out wonderfully
I had the same issues others did. I let the mixture cool before adding the powdered sugar and it was just dry crumbs that couldn’t be mixed. I added a couple spoonfuls of cream and put it on low speed in my mixer and got it smooth, but who knows if it will be fudge texture when done. Something is wrong with this recipe.
I have made this recipe and variations of this recipe numerous times. Adding my own flavors like peanut butter ect. It has never flopped even when i used only cold water to determine if my fudge is at soft ball stage. This is my go to recipe for fudge. Thank you for sharing it.
Thanks for giving your feedback Nadia. 🙂
I made this recipe exactly as written and the results were a disaster. By the time I had added 1 cup of the powdered sugar, the fudge seized. I added a little bit more cream and 1/2 tsp. maple flavoring and heated it up just a little on stove. That made it softer and then I added some of the rest of the powdered sugar, not all but enough to get it to a point that I could pour it into the bowl.
Loved the flavor of the fudge but would like to have a more exact recipe! I could give this 5 stars except for the fact that it did not work out using the given instructions.
I tried this recipe tonight…so excited! I followed the instructions to a T. Mine was too thick before even adding the sifted powder sugar. It would not blend. Came out very crumbly..I didn’t bother to add the pecans at that point. So sad.
I would just like to say thank you for sharing this it is one of my favorites it turned out awesome
Happy you enjoyed it Lily!