Butter Pecan Fudge

Do you want to know the secret that makes this butter pecan fudge so delicious? It’s the butter. And the sugar. And the pecans. So maybe there’s not exactly a secret at play here. But I’m sure you won’t be the least bit upset to find that this is a highly approachable fudge recipe without any complex or mysterious steps.

A perfect treat to serve as an accompaniment to other sweets at the holiday table, like cranberry sauce and pie, this fudge also makes a thoughtful housewarming gift, or just something extra special for a weeknight dessert. Any time this pecan nut fudge is served, the place will be happier than it was a moment before.

Butter Pecan Fudge Ingredients

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• Butter: You’ll be using butter in different steps for this butter pecan fudge recipe. For the 1/2 cup butter, it needs to be cubed, so chop it as soon as you get it out of the fridge.
• Sugar: A 1/2 cup granulated sugar is only the tip of the iceberg when it comes to sweetness.
• Brown sugar: As always when cooking with brown sugar, make sure you pack it down before you consider it properly measured.
• Heavy whipping cream: The heavy whipping cream helps all the sweet stuff come together and form the perfect consistency.
• Vanilla extract: Just 1 teaspoon vanilla extract is all it takes to inject some serious flavor into this recipe for butter pecan fudge.
• Confectioners’ sugar: You’ll be using 2 cups sifted confectioners’ sugar, the last of the trifecta of sweetness.
• Pecans: You can’t have a pecan nut fudge without the pecans. Use 1 cup coarsely chopped nuts.

Directions

Step 1: Grease a foil-lined pan with butter

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Line an 8-inch square pan with foil, then grease the foil with 1 teaspoon butter.

Step 2: Combine the cream and sugars

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In a large, heavy saucepan, combine the remaining butter, the granulated and brown sugars, the whipping cream and the salt. Bring this blend to a rapid boil over medium heat, stirring constantly. Then, once it boils, cook it without stirring until a candy thermometer reads 234°F. (This is the soft-ball stage.) Remove the pan from the heat and add the vanilla to the pan, but do not stir.

Step 3: Form the fudge

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Cool the blend, without stirring, to 110°, which will take about 30 minutes. Then beat the mixture with a spoon until the fudge just begins to thicken. Next, gradually stir in the confectioners’ sugar, mixing until the fudge is smooth. Add the nuts and continue stirring until the fudge becomes very thick and just begins to lose its sheen. Immediately spread it into prepared pan and let it cool to room temperature.

Step 4: Cut the fudge into chunks, then chill

Using the foil, lift the fudge out of pan, then remove the foil and cut the fudge into 1-inch squares. Store fudge pieces between layers of waxed paper in an airtight container.

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Butter Pecan Fudge Variations

• Try hazelnuts instead: For a different flavor profile, and one that’s even more appropriate for the holidays, use chopped hazelnuts instead of pecans.
• Swap in almond extract: For an even nuttier take on this butter pecan fudge, use almond extract instead of vanilla extract.
• Add a bit of heat: Tossing 1/2 teaspoon cayenne pepper into this sweet fudge will add tantalizing heat and will help tease even more goodness out of the other flavors.

How to Store Butter Pecan Fudge

This fudge will keep well in an airtight container or in wrapping for up to three days at room temperature or for up to a week in the fridge.

Can you freeze this fudge?

Yes, you can freeze this fudge in airtight wrapping or in an airtight container for up to three months. Let it thaw on the counter for about three hours before you enjoy it.

Butter Pecan Fudge Tips

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How do I sift the confectioners’ sugar?

If you don’t have a dedicated sifter, use a wire whisk to sift this fine sugar. Gently tap the side of the whisk continually while holding it over a bowl to break up any little bits and clumps of confectioners’ sugar.

Why is my fudge coming out crumbly?

If the consistency of your fudge is off, it’s probably a matter of temperature. It’s very important you follow the recommended steps and remain patient as the fudge cools.

Can I use only brown sugar?

You need to use the confectioners’ sugar, but you can swap in additional brown sugar for the granulated sugar for a slightly less overtly sweet flavor and a more complex fudge.