Easy Butter Pecan Fudge

Overhead shot of butter pecan fudge stacked on a white plate

5 from 1 vote

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

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Prep Time 20 minutes

Cook Time 10 minutes

Total Time 2 hours 30 minutes

Servings pieces

Equipment

Ingredients

½ cup + 1 tablespoon unsalted butter, divided
1 cup pecans, roughly chopped
Pinch of salt, optional
¾ cup light brown sugar
¼ cup granulated sugar
½ cup heavy cream
1 teaspoon pure vanilla extract
½ teaspoon salt
2 cups powdered sugar, sifted

Instructions

Line an 8x8" pan with parchment paper, making sure it hangs over the sides. You can also line with aluminum foil and spray with nonstick spray.
In a large skillet or frying pan over medium heat, melt 1 tablespoon butter. Add chopped pecans and cook (add a pinch of salt, if desired), stirring occasionally, for about 5 minutes or until lightly toasted and fragrant. Transfer to a bowl and set aside.
In a medium saucepan over low heat, combine remaining ½ cup butter, brown sugar, granulated sugar and heavy cream.
Once the butter has melted, give it a quick stir and then bring to a boil. Let boil for 5 minutes - no stirring! If using a thermometer, you want it at 235°F.
Remove from heat and let cool for at least 5 minutes, preferably 10.
Add vanilla and salt, stir to combine.
Slowly add in powdered sugar, stirring to combine. It will start to get thick - you may need to put a little muscle in it near the end! Set aside 2-4 tablespoons of pecans, add the rest to the pot, and stir again to combine.
Press batter into prepared pan, top with your reserved pecans and press them into the top, and let set in the fridge for at least 2 hours. Slice in 24 pieces (or more id you'd like smaller pieces). Enjoy!

Notes

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

Course Dessert

Cuisine American

Author Leslie Kiszka