Experience pure autumnal bliss with this homemade butter pecan fudge!
It’s a dreamy, creamy confection featuring toasted pecans, brown butter, and a hint of vanilla.
Every bite is a warm, sweet, and luxurious experience that melts in your mouth and leaves you craving more.
And thanks to the white chocolate base, it could not be easier to make at home!
Why You’ll Love This Butter Pecan Fudge
Rich, Nutty Taste: The pecans obviously make this wonderfully nutty. But you’ll also make brown butter, which boosts that flavor to eleven!
Easy Preparation: Just melt, mix, and cool. It’s super simple and you don’t need any fancy equipment.
Perfect Gift Idea: Pop them in a cute festive box or a bag with ribbon, and these are ideal as holiday gifts.
Ingredients
- Butter: The rich, creamy base that gives this fudge an irresistible buttery flavor.
- Pecans: Nutty, crunchy morsels that complement the buttery sweetness in every decadent bite.
- Sweetened Condensed Milk: This thick, creamy base sweetens the fudge and helps create a velvety consistency that melts in your mouth.
- High-Quality White Chocolate: Offers sweetness and a luxurious texture, making the fudge indulgently rich and satisfying. Splurge on the good stuff!
- Vanilla Extract: Infuses the fudge with a warm, aromatic essence that elevates the overall flavor profile.
- Salt & Ground Cinnamon: The pinch of salt balances the sweetness, while the ground cinnamon adds a hint of warmth and spice, enhancing the overall taste.
How to Make Butter Pecan Fudge
I’m not usually one to brag, but this fudge might just be my crowning achievement in the kitchen.
The rich, buttery flavor combined with the crunch of toasted pecans is absolutely divine.
It’s the kind of treat that makes you close your eyes and savor every bite.
And yet, it’s ready in under 30 minutes! Here are the steps:
1. PREP: Line an 8-inch square pan with parchment paper, letting the excess extend over the sides.
2. TOAST: Melt the butter in the large, heavy-bottomed saucepan, add the pecans, and cook, stirring constantly, for 4-5 minutes until toasted.
3. BROWN: Use a slotted spoon to remove the nuts from the pan, letting the excess butter drip off. Reduce the heat to low and continue cooking the butter for about 5 minutes until golden brown and nutty, stirring frequently.
4. MIX: Add the condensed milk and white chocolate to the skillet. Stir constantly until the chocolate melts and the mixture is smooth.
5. COMBINE: Remove from the heat and mix in the vanilla, salt, and cinnamon. Fold in the pecans.
6. SET: Spread the mixture into the prepared pan and refrigerate until firm, about 2 hours.
7. SERVE: Use the parchment paper to lift the fudge out of the pan and cut it into 1-inch squares. Serve and enjoy or store between layers of waxed paper in an airtight container.
Tips For the Best Butter Pecan Fudge
This fudge is such a tasty way to celebrate the holidays. And I promise it’s way easier to make than most fudge recipes.
Still, it makes me feel like a kitchen wizard when it comes together and sets beautifully.
If you’re nervous, don’t be. Just check out these tips!
- Use quality chocolate. White chocolate is a little temperametal, and cheaper brands don’t melt well. So, be sure you get high-quality chooclate – it’s the main element, after all.
- Use a double boiler. As long as you’re careful, the mix won’t burn in the saucepan. But if you’re worried, you can use a double-boiler instead. It’ll just take a little longer.
- Don’t skip the salt. Since white chocolate is the biggest flavor, this fudge it pretty sweet. So don’t skip the salt. It really helps to balance the flavors.
- Check the pecans. Eat a few to ensure they’re still good and crunchy. If they’ve softened or taste off, you’ll need to get a new bag.
- Cooling and setting. Yes, it really needs a few hours to set. If you try to cut it before then, it won’t hold its shape.
- Add pretzels. Worried about the sweet factor? Add roughly chopped pretzels to boost the savory notes.
- Try dark chocolate. Add a touch of bitterness by roughly chopping dark chocolate and mixing it into or sprinkling it over the fudge.
How to Store
If you need me, I’ll be in my reading corner with a good book, savoring these little squares of joy (and pretending I’m not going to eat the entire batch in one sitting.)
If you happen to have leftovers, good news – it stores well.
To Store: Place the fudge in an airtight container, separating layers with waxed paper. Keep at room temperature for up to 1 week or refrigerate for up to 2 weeks.
To Freeze: Wrap individual pieces of fudge tightly in plastic wrap. Then, store them in a freezer-safe container or bag. Freeze for up to 3 months, thawing in the refrigerator before serving.
More Fudge Recipes to Try
Butterscotch Fudge
Gingerbread Fudge
Oreo Fudge
Marshmallow Fluff Fudge
Butter Pecan Fudge
24
servings10
minutes20
minutes275
kcalThis rich, creamy butter pecan fudge has the perfect balance of buttery caramel flavor and crunchy, nutty pecans. It makes a delicious holiday gift, too!
Ingredients
4 tablespoons unsalted butter
1 1/2 cups pecan halves, roughly chopped
1 (14 ounce) can sweetened condensed milk
20 ounces high-quality white chocolate, chopped
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
Instructions
- Line an 8-inch square pan with parchment paper, letting the excess extend over the sides. Lightly spray with cooking spray and set aside.
- Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add the pecans and cook, stirring constantly, for 4-5 minutes until toasted.
- Use a slotted spoon to remove the nuts from the pan, letting the excess butter drip off. Transfer to a plate to cool.
- Reduce the heat to low and continue cooking the butter for about 5 minutes, 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 and the mixture is smooth. Remove from the heat and mix in the vanilla, salt, and cinnamon.
- Fold in the pecans, then spread into the prepared pan and refrigerate until firm, about 2 hours.
- Using the parchment paper, lift the fudge out of the pan and cut into 1-inch squares. Store the squares between layers of waxed paper in an airtight container. Enjoy!
Notes
- Use high-quality white chocolate chips or bars, not melting wafers, for the best taste and texture.
- Roughly chop about 3/4 of the pecans. Leave some whole to press into the top.
