This simple butter pecan fudge recipe is creamy, buttery, and filled with nutty toasted nuts! It goes well with the other delicacies in Christmas gift boxes, such as Grinch Crinkle Cookies.

Can we just talk about fudge for a minute? Growing up, I believed the only sort of fudge was chocolate fudge, which was OK with me, but it wasn’t until I grew older that I learned there are so many various varieties of fudge.

I still like chocolate tastes, but in recent years, my favorite has been butter pecan fudge. Don’t tell Young Bluebirdcafela.com since she doesn’t like nuts and is completely opposed to whatever I do these days.

Side note: I’ve heard of southern pecan fudge, which I don’t think is the same as butter pecan fudge and has a chocolate foundation.

You know who else likes fudge? This fluffy idiot who smells the butter and comes running into the kitchen like a bat out of hell.

Do you know anybody else who enjoys fudge? This fluffy moron that comes dashing into the kitchen like a bat out of hell when he smells the butter.

Tips for making the perfect butter pecan fudge

• Make certain you use unsalted butter and unsalted pecans.You want to be able to customize the quantity of salt to your taste, and once it’s applied, you can’t take it back!
• Don’t bother about evenly cutting your pecans. Roughly cut them and don’t worry about consistency. Variation is more distinctive!

• Don’t overlook the roasting of the pecans! This is what gives this fudge such a rich taste with each mouthful. It would be unpleasant to bite into a raw, unsalted, dry pecan.
• Use a thermometer to ensure that the combination reaches the correct temperature. I do not have a candy thermometer. I just connect my ThermoWorks ChefAlarm (aff link) to the edge of the pan with the probe clip, with the probe tip positioned above the bottom of the pan. To illustrate what I mean, look at step-by-step picture #3 below:

• Mix in the powdered sugar using a strong spoon or spatula. You don’t need to use anything flexible since the mixture will thicken and you’ll need to put some muscle behind it at the finish.
• Keep a few pecans aside to press into the top. Set aside 2-4 tablespoons of chopped nuts, and after the fudge is pressed into the prepared pan, press those pecans into the top. It just enhances the appearance!

What is the best way to store fudge?

The great thing about fudge is that it has a long shelf life, so you don’t have to worry about it going bad during all of your Christmas baking and giving!

You only have to make sure you store it properly to avoid moisture loss, which is how you get dry, crumbly fudge.

If you want to give it as a present, slice it and wrap each piece (or part) in plastic wrap before placing it in an airtight container. This way, everything is ready to go and you can simply take what you need for each person’s gift!

This is ideal for unexpected visits or when you need something fast for your mailman or other delivery personnel.

If you want to preserve it for yourself, just slice it and store it in an airtight container between layers of wax or parchment paper.

• Room temperature: Up to 2 weeks.
• In the fridge: Up to a month.
• In the freezer: Up to a year!

Your efforts have yielded smooth, creamy, buttery fudge with a wonderful crunch of pecan in each mouthful. To be honest, I think the scent alone is worth the effort. It’s enticing.

You may make the pieces as large or as little as you want, but you’ll need to create another batch quickly since these puppies will go quicker than you can say National Lampoons Christmas Vacation.