This Butter Pecan Fudge tastes just like the classic boardwalk treat. Buttery flavor and crunchy pecans come together in a creamy melt-in-your-mouth fudge that’s easy to make.
Fudge isn’t just for the holidays or vacation anymore. If you love fudge recipes with nuts, try this delicious Rocky Road Fudge and this Maple Walnut Fudge too.
Why This Fudge is Best
I have a little bit of an obsession with fudge. And don’t ask me to choose just one favorite flavor because I can’t.
There are too many delicious varieties to choose from, depending on my mood and the occasion.
- I make Butter Pecan Fudge with real butter and brown sugar for pure flavor perfection.
- Every bite is loaded with nutty pecan crunch.
- Perfect as a homemade gift or party treat.
- No candy thermometer needed!
How to Make Butter Pecan Fudge
Today’s Butter Pecan Fudge recipe is wonderful. The texture is closer to these Pecan Pralines, but the flavor is exactly what you would expect. Buttery. Nutty. Just perfect.
And, like nearly every other fudge recipe I make, it’s easy. Which means, no candy thermometer required! I promise, knowing how to make fudge really is easy!
- STEP 1: Line an 8-inch square baking dish with parchment paper. Set aside.
- STEP 2: In a large saucepan over medium high heat, combine sugars, cream, butter and salt. Bring to a boil. Stirring constantly, boil for a full 4 minutes (ROLLING BOIL). Remove from heat.
- STEP 3: Pour hot mixture into a mixing bowl and add in the vanilla and powdered sugar. Beat until smooth (several minutes). Fold in chopped pecans and pour into prepared baking dish.
- STEP 4: Refrigerate for 3-4 hours until firm. Before cutting into pieces, allow to come to room temperature.
PRO TIP: I refrigerate it to get it to set up quicker, however, it’s best to let it come to room temperature when you want to slice it into pieces. Otherwise, if it’s too cold, it will begin to break into smaller shards. Which, if that happens, just toss it onto your ice cream sundae. See what I did there?
Tips and Tricks
- Substitution ideas: Try making this fudge with almonds or peanuts instead of pecans to change things up. Who says butter almond fudge or butter peanut fudge can’t be a thing?!
- Cut as you go. When serving fudge, I cut off only as many squares as we plan to eat at once. That way the rest of the fudge stays soft and fresh, without drying out. Remember, you can always cut more!
- Garnish. Do what I did and set aside a few pecan halves to press into the top of the fudge before it sets. This is especially useful if you’re serving it alongside other fudges and want to be SURE everyone knows what flavor is what.
Recipe FAQs
If your fudge does not set up to a sliceable consistency, it may not have been boiled for long enough. Make sure to boil the sugar mixture for a FULL 4 minutes for this butter pecan fudge recipe.
I recommend using either handheld beaters or an electric stand mixer with a whisk attachment for this recipe. You need to work quickly to incorporate the hot fudge mixture with the powdered sugar and vanilla before it starts to cool down.
Mixing vigorously by hand might work but I haven’t tested it this way and cannot vouch for the results.
For this fudge recipe, I chopped the pecans before measuring them.
Once the fudge is set, it should be stored at room temperature in an airtight container for up to one week. For longer storage, keep the fudge in the refrigerator and bring it to room temperature before cutting and eating.
More Fudge Recipes
- Eggnog Fudge
- Pistachio Fudge
- Cookie Dough Fudge
- Peanut Butter Fudge
- Vanilla Fudge
- Caramel Swirled Fudge
- Fannie May Fudge
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Butter Pecan Fudge
Ingredients
- 1 cup Unsalted Butter
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar Packed
- 1 cup Heavy Whipping Cream
- ¼ teaspoon Kosher Salt
- 1 tablespoon Pure Vanilla Extract
- 3 cups Powdered Sugar
- 2 cups Chopped Pecans
Instructions
- Line an 8- by 8-inch baking dish with parchment paper. Set aside.
- In a large saucepan over medium high heat, combine sugars, cream, butter and salt. Bring to a boil. Stirring constantly, boil for a full 4 minutes (ROLLING BOIL). Remove from heat.
- Pour hot mixture into a mixing bowl and add in the vanilla and powdered sugar. Beat until smooth (several minutes). Fold in chopped pecans and pour into prepared baking dish.
- Refrigerate for 3-4 hours until firm. Before cutting into pieces, allow to come to room temperature.
Notes
Nutrition
Butter Pecan Fudge is an easy fudge recipe packed with pecan crunch!
Love this fudge. Can I freeze this?
Made it as written, super buttery and delicious. No thermometer needed hooray!
What if you use maple extract in place of vanilla?
And then you could use walnuts instead and you’d have Maple Walnut Fudge yum!!!!
OK… Is that 2 cups of pecans, chopped, or 2 cups of chopped pecans? Because the two amounts are very different!
2 cups chopped pecans
My fudge didn’t set all of the way. Do you have any recommendations on how to reset it?
Sounds like maybe you didn’t let it boil completely? If it’s REALLY soft you can roll it in balls, freeze, then dip in white chocolate (make them into truffles).
Your recipe peaks my interest because other similar recipes call for half the ingredients, but with 2 cups powdered sugar…meaning yours “would” have 4 cups if I followed their proportions. I like the idea of not adding that extra cup of sugar. What is the texture like in your pecan fudge? I read your comment on it being close to the pralines, but I’m not sure what that is. Smiles! Thanks so much!
It’s really a new idea not only in terms of fudge flavors, but I think this might make an incredible cake frosting, if you worked fast, and chopped the pecans fine. If I make it (I’m thinking Halloween) I’d put it on a white sheet cake.
Thanks for yet another fantastic new fudge idea! I love anything with peppermint around Christmas…
Hi! Thank you for posting this recipe! I have 2 questions. One, when you say beat several minutes, do you mean with an electric mixer or by hand, and two, are the pecans on top part of the 3 cups in the recipe or extra? Thank you! I can’t wait to know so I can try it!
I use an electric mixer, I think it quickens the process and works more evenly. I’ve done both with the pecans. You can’t go wrong either way! I know pecans can be expensive, so you can reserve some of the 3 cups for the garnish on top 🙂
Wow! Thanks so much for the recipe. It is fantastic, and the flavor is so rich. I’ve been making fudge for years, but only the kind that requires marshmallow fluff and chocolate chips (or peanut butter, white, etc.) This is so easy and simplistic in ingredients. Love!
Heavenly fudge in Cherokee, Close to The Smoky Mountains has the best fudge ever.
Thank you so much for the recipe. I will definitely try this soon.
Eva Becnel
Absolutely
They have one in Bryson City now to
Love fudge!
My favorite ice cream flavor has to be chocolate chip. Not the chunky kind and no “minty toothpaste” flavor , either. But I HAVE to have homemade magic shell and toasted pecans on top or its game over! Who knew eating ice cream could be so complicated??!!
If I have to choose between those five pounds and the summer ice cream, the summer ice cream wins every time. Life is too short, ya know? And I choose fudge too. This is the best flavor!