Butter Pecan Fudge

4 from 8 votes

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This butter pecan fudge is extra creamy with a deliciously sweet, buttery flavor. Toasted pecans give it a nutty flavor and add tons of texture. It only takes 20 minutes to make, and it makes a great gift too!This butter pecan fudge is extra creamy with a deliciously sweet, buttery flavor. Toasted pecans give it a nutty flavor and add tons of texture.

This butter pecan fudge just might be the absolute best fudge recipe here on Just So Tasty – and trust me when I say that there are a lot of delicious contenders. It’s creamy, sweet, and has a buttery, nutty flavor that no one can resist.

I actually asked a few weeks ago on Instagram what kind of fudge recipe you guys wanted for Christmas, and butter pecan was the clear winner. AND since you guys said that you wanted from-scratch recipes, we’re making it with traditional fudge ingredients instead of chocolate chips or sweetened condensed milk.

But don’t worry – I promise it’s an easy fudge recipe ;

Butter Pecan Fudge RecipeA plate of butter pecan fudge - easy, creamy & made from scratch

Like I said – this is more of a traditional fudge recipe, so it starts off by melting together:

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • and 1/2 cup whipping cream.

You’ll melt them together until the butter fully melts and the sugar begins to dissolve. Then bring it to a boil for 5 minutes. It’s important to use real butter when making fudge and real whipping cream that’s at least 33% MF.  (Not the squirty can, but cream in the carton that’s made for whipping).

Boil for a full 5 minutes on medium heat, or until the temperature reads 235F degrees on a candy thermometer. Make sure you don’t stir the mixture as it boils. Stirring can cause crystallization – which we don’t want. We want the fudge to be super smooth and creamy – instead of having chunks of sugar. Butter Pecan Fudge - homemade & extra creamy.

Then remove the pan from the heat, and let it cool for 10 minutes. Stir in the vanilla extract & salt, then mix in 2 cups of sifted powdered sugar. Last but not least, it’s time to mix in the chopped pecans.

I always toast the pecans first because it gives them an extra delicious nutty aroma and really brings out the pecan flavor. To toast the pecans, preheat the oven to 350F degrees. Then scatter the nuts on a cookie sheet and bake for 5-10 minutes or until you smell the delicious nutty flavor wafting through your kitchen. It’s truly divine.

The fudge batter then gets smoothed into a lined 8×8 (or 9×9) pan, and then you’ll need to wait about 2 hours for it to harden.

I so love how the pecans balance out the sweetness of the fudge, and creamy texture makes this fudge to die for. One of my friends said that the flavor reminded him of his mom’s homemade caramel nut popcorn – and I personally think that’s the best descriptor for this butter pecan fudge. It’s sweet, buttery, and perfectly pecan-filled so you only need a little piece. But it’s so delicious that you’ll definitely want a whole lot more.  A plate of homemade butter pecan fudge that's sweet, buttery & perfect for the holidays.


A plate of homemade butter pecan fudge that's sweet, buttery & perfect for the holidays.
4 from 8 votes

Butter Pecan Fudge

This butter pecan fudge is extra creamy with a deliciously sweet, buttery flavor. Toasted pecans give it a nutty flavor and add tons of texture. It only takes 15 minutes to make, and it makes a great gift too!
Prep: 20 minutes
Cook: 10 minutes
Setting: 2 hours
Total: 2 hours 20 minutes
Servings: 50 pieces
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  • 3/4 cup chopped pecans
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup whipping cream, 33-35% MF
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted


  • Preheat the oven to 350F degrees. 
  • Sprinkle the pecans on a cookie sheet and bake in the preheated oven for 5-10 minutes. When they're done, you will be able to smell a delicious nutty aroma.
  • Line an 8x8 inch pan with parchment, or line with aluminum foil and grease with butter. 
  • Add the butter, brown sugar, white sugar and whipping cream to a medium saucepan. If using a candy thermometer, clip it to the side of the bowl.
  • Melt the ingredients together over medium-low heat. 
  • Once the butter is melted, bring the mixture to a boil. Boil for 5 minutes without stirring, or until the candy thermometer reads 235F degrees.
  • Remove from the heat and cool for 10 minutes.
  • Stir in the salt and vanilla extract.
  • Stir in the sifted powdered sugar, then fold in the toasted pecans.
  • Spoon the batter into the lined pan and let set for 2 hours. 
  • Cut into small squares with a sharp knife. 


Store in an airtight container at room temperature. To freeze fudge, wrap tightly and freeze for up to 2 months. Thaw in the fridge. 
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Recipe Rating


  1. 5 stars
    I’m seeing a lot of comments about the mixture being crumbly after adding the powdered sugar. I’ve made this twice and you have to keep stirring it until it’s smooth. I used a wire whisk and did it by hand. I followed the recipe exactly and it was perfect.

  2. The butter pecan fudge came out crumbly as I see other one did also. Send a video of you making it. I followed the recipe,

  3. 5 stars
    I just made this recipe today. It is melt in your mouth Awesome! my husband loves it it taste just like the butter pecan ice cream that we get. I will make this from now on. Thank you so much for sharing. It is so good.!

  4. 5 stars
    This was delicious! I water tested to make certain it was at soft ball and glad I did. It took a bit longer but this is a great recipe! I’m adding it to my other traditional fudge recipes.

      1. 5 stars
        Well, I am making a batch right now! I will weigh it as soon as it’s done and let you know. Have you ever tried doubling the recipe? I have a feeling I will be making quite a bit of this.

      2. 1 star
        DO NOT let this set for 10 minutes. Completely crumbly. Tastes great but we will have to use for ice cream topping:(

  5. 5 stars
    Followed the recipe exactly using a thermometer. Absolutely perfect and so delicious! This recipe is definitely a keeper!

    1. 1 star
      Something isn’t right with this recipe. I made it that couple weeks ago and misread *I stirred during boiling. It came out very crumbly. So I made it again today, carefully following instructions. It took longer than 5 mins to get to temp. But the fudge is still extremely crumbly. Maybe a mistake in the measurements?

    1. Mine too…so I added more whipping cream until it looked like a “batter” and then spooned into the 8×8…now I wait to see if that was good to do or not..I think there had to be a mistake in the editing of the recipe…🤷‍♀️