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 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 Recipe
Like I said – this is more of a traditional fudge recipe, so it starts off by melting together:
- ½ cup butter
- ½ cup white sugar
- ½ cup brown sugar
- and ½ 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.
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.
Butter Pecan Fudge
- ¾ cup chopped pecans
- ½ cup unsalted butter
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup whipping cream 33-35% MF
- ½ 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 walnuts.
- Spoon the batter into the lined pan and let set for 2 hours.
- Cut into small squares with a sharp knife.