This butter pecan fudge is extra creamy with a rich, buttery sweetness. Toasted pecans add a deep, nutty flavor and crunchy texture. It takes about 20 minutes to prepare and makes a wonderful homemade gift.
This butter pecan fudge may well be the best on Just So Tasty — and there are a lot of excellent fudge recipes here. It’s smooth, sweet, and has a buttery, nutty taste that’s hard to resist.
After asking on Instagram which fudge you’d like for the holidays, butter pecan was the clear favorite. You also asked for a from-scratch recipe, so this version uses traditional fudge ingredients rather than chocolate chips or sweetened condensed milk.
Don’t worry — it’s straightforward to make and very forgiving.
Butter Pecan Fudge Recipe
This classic-style fudge begins by melting together four simple ingredients:
- 1/2 cup unsalted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup whipping cream (33–35% milk fat)
Melt the butter with the sugars and cream over medium-low heat until the butter is fully melted and the sugars start to dissolve. Bring the mixture to a steady boil and cook for 5 minutes. If you have a candy thermometer, boil until it reaches 235°F (soft-ball stage). Avoid stirring while it boils — stirring can cause sugar crystallization and result in a grainy texture. We want the finished fudge to be silky and smooth.
Remove the pan from heat and let the mixture cool for about 10 minutes. Then stir in 1 teaspoon vanilla extract and 1/2 teaspoon salt. Gradually mix in 2 cups of sifted powdered sugar until fully incorporated. Finally, fold in the chopped pecans.
I recommend toasting the pecans first to deepen their aroma and flavor. Preheat the oven to 350°F, spread the pecans on a baking sheet, and bake for 5–10 minutes until they smell fragrant and slightly toasted. Watch them closely so they don’t burn.
Spoon the fudge mixture into a lined 8×8 (or 9×9) pan and smooth the top. Let it set at room temperature for about 2 hours, or until firm. When set, cut into small squares with a sharp knife.
The toasted pecans balance the sweetness and add great texture. The combination of buttery, caramel-like sweetness with pecan crunch is nostalgic — one friend compared the flavor to homemade caramel nut popcorn, which is a fitting description: sweet, buttery, and pecan-forward. A small piece is richly satisfying, though you might find yourself going back for more. 
Butter Pecan Fudge
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Ingredients
- 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
Instructions
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Preheat the oven to 350°F.
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Spread the pecans on a cookie sheet and bake 5–10 minutes until fragrant and lightly toasted.
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Line an 8×8 inch pan with parchment or foil and grease the lining.
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Add butter, brown sugar, white sugar, and whipping cream to a medium saucepan. If using a candy thermometer, clip it to the pan.
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Melt over medium-low heat until the butter is fully melted, then bring to a boil.
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Boil for 5 minutes without stirring, or until the thermometer reads 235°F.
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Remove from heat and allow to cool for 10 minutes.
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Stir in the salt and vanilla extract.
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Mix in the sifted powdered sugar until combined, then fold in the toasted pecans.
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Spoon the mixture into the prepared pan and let set for about 2 hours, then cut into small squares.
Notes
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