Easy Butter Pecan Fudge

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.

Easy Butter Pecan Fudge


Prep Time: 20mins
Cook Time: 10mins
Total Time: 2hrs30mins
Servings: 24pieces
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


This butter pecan fudge is melt-in-your-mouth buttery, creamy, and loaded with nutty toasted pecans! The perfect holiday gift.


  • Square baking pan
  • Aluminum foil
  • Frying pans
  • Medium saucepan


  • cup+ 1 tablespoon unsalted butter, divided
  • 1cuppecans, roughly chopped
  • Pinchof salt, optional
  • cuplight brown sugar
  • cupgranulated sugar
  • cupheavy cream
  • 1teaspoonpure vanilla extract
  • teaspoonsalt
  • 2cupspowdered sugar, sifted


  • Line an 88-inch baking pan with parchment paper, allowing it to hang over the edges. Line with aluminum foil and spray with nonstick spray if desired.
  • 2 cup unsalted butter + 1 tablespoon pecans, pinch salt

    Melt 1 tablespoon butter in a large skillet or frying pan over medium heat. Cook, stirring periodically, for approximately 5 minutes, or until gently browned and aromatic (add a touch of salt if needed). Place in a dish and put aside.

  • 2 quarts thick cream
    12 cup + 1 tablespoon unsalted butter, 32 cup butter, brown sugar, granulated sugar, and heavy cream.
    Combine remaining 1 cup in a medium saucepan over low heat.
  • After the butter has melted, give it a brief swirl before bringing it to a boil. Allow to boil for 5 minutes without stirring! If you’re using a thermometer, you want it to read 235 degrees Fahrenheit.
  • Remove from the fire and set aside to cool for at least 5 minutes and ideally 10.
  • a teaspoon of salt

    Stir in the vanilla extract and salt.
    1 teaspoon pure vanilla essence, 1 teaspoon

  • Stir in the powdered sugar slowly to mix. It will begin to thicken, and you may need to insert a little muscle at the end! Set aside 2-4 teaspoons of the pecans, then return the remainder to the stove and stir to mix.
    2 cups granulated sugar
  • Place batter in prepared pan, top with saved pecans and press them into the top, and chill for at least 2 hours. Cut into 24 pieces (or more if you want smaller bits). Enjoy!


Storage: Slice and place it in an airtight container in between layers of wax paper or parchment paper. Store at room temperature for up to 2 weeks, in the fridge for up to a month, or in the freezer for up to a year.

Nutrition Facts

Calories: 160kcal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 53mg | Potassium: 32mg | Fiber: 1g | Sugar: 19g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg


What is the secret to perfect fudge?

Fudge Making Techniques
A candy thermometer may be used to keep track of the temperature. Improper temperature is likely to be to fault if you end up with soft fudge that dissolves into a puddle in your hands or hard fudge that resembles a crunchy candy.
When the mixture reaches a simmer, stop stirring.
Thoroughly beat.

How do you make Paula Deen’s 5 minute fudge?

In a medium saucepan, combine the sugar, milk, butter, and salt. Bring to a boil and continue to simmer for 5 minutes, stirring regularly.
Cook until the chocolate chunks are melted.
Remove from the heat and mix in the marshmallows, vanilla extract, and nuts. Combine thoroughly.
Pour into an 8-inch baking dish. Once cool, cut into squares.

Why do you add cream of tartar to fudge?

Cream of tartar is used to keep sugar from crystallizing during boiling in caramel sauces and fudge. It also keeps cooling sugars from creating brittle crystals, which is why it’s used in snickerdoodles!

Why is my fudge not getting hard?

The primary cause for this is that your fudge has not achieved the ideal temperature. Your mixture will always be soft if it only hits 110 or 112 degrees Celsius. That is why we suggest purchasing a sugar thermometer. Another reason your fudge isn’t setting is if the liquid-to-sugar ratio is too high.

What makes high quality fudge?

Many tiny crystals may be found in high-quality fudge. If the crystallization process starts too soon, fewer crystals form and become significantly bigger. By carefully following these instructions, you may exert control over the procedure.

What is the secret to smooth fudge that is not gritty?

Cooling, not heating, is the secret to excellent, nongrainy fudge. The recipe asks for heating the ingredients to the soft-ball stage, or 234° F, then letting them to cool to 110° F.

How do you cut fudge so it doesn’t crumble?

How to Make Fudge
Allow the fudge to set in the refrigerator for at least 3 hours.
Place the fudge on a level chopping board after removing it from the refrigerator.
Dip a big sharp flat knife in hot water, then dry it entirely before cutting one long slice (the heat will aid the knife’s passage).

Can I use aluminum foil instead of parchment paper for fudge?

If your fudge has the correct consistency, it will be less likely to cling, even if you only lightly oil the baking pan without using any paper. For the greatest results, line a baking sheet with parchment paper or nonstick aluminum foil (available at your local grocery store).

What ingredient makes fudge hard?

Make use of powdered sugar. Replace the evaporated milk with powdered sugar and combine your fudge batter. If the fudge is difficult to setting and hardening, the powdered sugar may assist.

Why use unsalted butter in fudge?

A mixing of liquids. Salt helps to balance the mixture and reduces foaming.In the last steps, butter is used to give taste and smoothness while preventing excessive crystal formation. Use unsalted butter so that you may season the sugar with a pinch of salt (14 teaspoon per stick of butter).

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