Butter Pecan Fudge
Creamy, buttery, and brimming with nutty sweetness, butter pecan fudge combines the warm flavors of toasted pecans and caramelized butter into a melt-in-your-mouth treat. This recipe guides you from picking the right ingredients to mastering the simple, hands-on technique that transforms pantry staples into a shareable delight for holidays and cozy afternoons alike.
Why Butter Pecan Fudge is a Standout Treat
Butter pecan fudge is a fusion of classic southern candied pecans and the silky fudge texture everyone craves. The toasted nuts provide crunch, while the brown butter creates depth, echoing notes of caramel without any extra steps. Each bite offers a memorable contrast—sweet, savory, and slightly spiced.
Whether you plan to gift it, serve it at gatherings, or treat yourself, this fudge stands out with:
- Rich, complex flavor from browned butter and nutty pecans.
- Simple steps—no candy thermometer or elaborate tools needed.
- Crowd-pleasing appeal with an inviting aroma and beautiful marbled color.
Ingredients You Need
Every element plays a part. Here’s what you’ll need for a batch:
- Unsalted Butter (for browning): Adds rich, toasty undertones.
- Raw Pecans: Provide crunch and a robust aroma after toasting.
- Sweetened Condensed Milk: Binds and sweetens, ensuring a creamy base.
- White Chocolate Chips or Chopped Bars: The foundation that gives the fudge body and silkiness.
- Pure Vanilla Extract: Lends warmth and amplifies both the butter and pecans.
- Fine Sea Salt: Keeps the sweetness from overwhelming the palate.
- Ground Cinnamon (optional): Adds spiced complexity.
- Pretzels or Dark Chocolate Chunks (optional, for twists): Introduce additional flavor layers if desired.
Ingredient Table
| Ingredient | Purpose | Substitution Tips |
|---|---|---|
| Unsalted Butter | Browning, flavor base | Use salted, omit added salt |
| Raw Pecans | Crunch, robust flavor | Walnuts or hazelnuts work |
| Sweetened Condensed Milk | Sweetener, binds fudge | None (key to texture) |
| White Chocolate | Creamy texture, sweetness | High-quality for smoothness |
| Vanilla Extract | Aromatic depth | Maple or bourbon extract |
| Fine Sea Salt | Flavor balance | Kosher salt |
| Ground Cinnamon | Warmth, mild spice | Nutmeg or allspice (sparingly) |
| Optional Add-ins | Custom flavor | Pretzels, dark chocolate |
Quality matters, especially for chocolate and nuts. Toasting pecans draws out their oils and intensifies their smell—fresh is always best. Avoid packaged, pre-chopped nuts to keep the texture firm and flavor bright.
Step-by-Step: Making Butter Pecan Fudge
You don’t need fancy equipment. Follow these steps for flawless results every time.
1. Prepare the Pan
Line an 8-inch square baking pan with parchment or waxed paper, leaving a generous overhang for lifting the finished fudge. Lightly oil the parchment to ensure an easy release once set.
2. Toast the Pecans
Coarsely chop raw pecans. In a wide, heavy-bottomed skillet, melt butter over medium heat. Scatter in the pecans, stirring often for 3-5 minutes. You’ll hear a light sizzle and see a subtle change in color as the nuts toast and the butter starts to foam.
Pro Tip: The aroma changes from flat to fragrant when the pecans are ready.
Remove the toasted pecans with a slotted utensil, letting the excess butter drip back into the pan.
3. Brown the Butter
Let the butter in the pan cook for 3-5 minutes further, swirling the pan to keep the milk solids from burning. When the butter turns deep golden brown and smells nutty, take the pan off the heat briefly.
4. Melt and Mix
Lower the heat. Add sweetened condensed milk and white chocolate to the browned butter. Stir with a heatproof spatula until the chocolate melts completely and the mixture smooths out. Don’t rush or crank up the heat—slow, gentle melting stops the fudge from becoming grainy.
5. Add Flavor and Nuts
Stir in vanilla, salt, and cinnamon if using. Fold in the toasted pecans, reserving a few for the top if you like a decorative finish.
6. Set the Fudge
Pour the mixture into your prepared pan, smoothing the top with an offset spatula or the back of a spoon. Drop in extra pecans, pretzel bits, or chocolate chunks for added flair.
Refrigerate the pan for at least two hours, until firm.
7. Slice and Serve
Using the parchment overhang, lift the fudge from the pan. Place on a cutting board and slice into 1-inch cubes using a sharp knife dipped in hot water (and wiped dry) for cleaner cuts.
Expert Tips for Perfect Fudge Every Time
With fudge, a few tweaks separate homemade from “store-bought” magic. Here’s how to elevate yours:
- Choose real white chocolate over “white baking chips.” The former melts smoothly; look for cocoa butter in the ingredient list.
- Cut with a thin, sharp knife after chilling for clean squares. Press rather than saw through the fudge.
- Balance the sweet: Sprinkle a pinch of flaky salt on top just before chilling for contrast.
- Check your nuts: Give pecans a bite before using. They should taste fresh, not stale or bitter.
- Don’t rush the setting: If the fudge seems soft after two hours, let it chill longer.
Flavor Variations
If you want to shake up the classic, try these combinations:
- Fold in crushed shortbread cookies with pecans for a butter cookie twist.
- Sprinkle chopped dark chocolate or a handful of toffee bits over the top before chilling.
- Blend in a tablespoon of maple syrup for extra autumnal depth.
- For a touch of bourbon or rum, swap out part of the vanilla.
Serving, Gifting, and Storage
Butter pecan fudge looks beautiful on a dessert tray, especially with a scattering of pecan halves on top. It’s easy to package—just cut into squares and layer in a box lined with parchment or waxed paper. Tie up with twine or a ribbon for an instant gift.
Serving ideas:
- Pair with coffee or chai for an afternoon treat.
- Add cubes to an ice cream sundae bar for a decadent topping.
- Serve alongside fresh apples or pears as part of a cheese and dessert platter.
Storage tips:
- Room Temperature: Store in an airtight tin, using waxed paper between layers, for up to a week.
- Refrigerator: Keeps well for two weeks in a sealed container.
- Freezer: Wrap individual pieces tightly in plastic, then in a zip-top freezer bag or sealed container. Thaw overnight in the refrigerator before serving.
Troubleshooting Common Issues
Even a forgiving recipe can have bumps. Here’s how to handle the most common hiccups:
- Fudge is sticky or soft: You may not have cooked the mixture long enough, or your chocolate quality was low. Let it chill longer; if needed, slice and enjoy slightly chilled.
- Fudge is grainy: White chocolate can seize if overheated. Stir gently and use lower heat for creamy results.
- Pecans became soggy: Only add nuts after most of the moisture’s evaporated, or toast longer at the start.
Frequently Asked Questions
Can I double the recipe?
Yes, just use a 9×13-inch pan and increase toasting and chilling times slightly.
Can I use evaporated milk?
No, only sweetened condensed milk will give you the right texture and sweetness.
How can I make this dairy-free?
While challenging, you can substitute vegan butter and dairy-free condensed milk, and seek out vegan white chocolate.
My fudge won’t set—help!
Double-check the ratio of melted white chocolate to condensed milk. Too little chocolate or too much milk is usually the culprit.
Butter pecan fudge is simple, versatile, and always impressive. From mixing to slicing, every step is approachable—even for beginners. With quality ingredients and a few mindful touches, you’ll create a batch that rivals any confectioner’s. Enjoy your fudge as a treat, a gift, or a centerpiece for festive gatherings.
Butter Pecan Fudge
This rich, creamy butter pecan fudge has the perfect balance of buttery caramel flavor. It also has crunchy, nutty pecans. It makes a delicious holiday gift, too!
Ingredients
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 cups pecan halves, roughly chopped
- 1 (14 ounce) can sweetened condensed milk
- 1/4 teaspoon salt
- 20 ounces high-quality white chocolate, chopped
- 4 tablespoons unsalted butter
Instructions
- Line an 8-inch square pan with parchment paper. Let the excess extend over the sides. Lightly spray with cooking spray. Set aside.
- Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add the pecans. Cook, stirring constantly, for 4-5 minutes until toasted.
- Use a slotted spoon to remove the nuts from the pan. Let the excess butter drip off. Transfer the nuts to a plate to cool.
- Reduce the heat to low. Continue cooking the butter for about 5 minutes. Cook until golden brown and nutty. Stir frequently during this time.
- Add the condensed milk and white chocolate to the skillet. Stir constantly until the chocolate melts. Continue stirring until the mixture is smooth. Remove from the heat. Mix in the vanilla, salt, and cinnamon.
- Fold in the pecans. Spread the mixture into the prepared pan. Refrigerate until firm, about 2 hours.
- Use the parchment paper to lift the fudge out of the pan. Cut the fudge into 1-inch squares. Store the squares between layers of waxed paper in an airtight container. Enjoy!
