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+ servings
Overhead shot of butter pecan fudge stacked on a white plate

Easy Butter Pecan Fudge

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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings 24 pieces

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

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
Course Dessert
Cuisine American
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