Butter Pecan Fudge

Step-by-step instructions

1. Start by lining an 8-inch square baking pan with parchment paper, ensuring to leave some overhang; this makes it easier to remove the fudge later.
2. Over medium heat, combine the granulated sugar, unsalted butter, and evaporated milk in a medium heavy-bottomed saucepan.
3. Bring this mixture to a boil, stirring constantly until it thickens. Let it boil without stirring for about 4-5 minutes.
4. Remove the pot from the heat and stir in the semisweet chocolate chips until you achieve a smooth consistency.
5. Next, mix in the sweetened condensed milk, vanilla extract, and a pinch of salt for that extra flavor boost.
6. Carefully fold in the toasted pecan halves, reserving a few for the topping.
7. Pour the fudge mixture into the prepared pan, smoothing out the top.
8. Sprinkle the reserved pecans on top for an appealing finish.
9. Allow the fudge to cool at room temperature for about an hour, then refrigerate it for at least two hours until firm.
10. Once set, lift the fudge from the pan using the parchment overhang and cut it into squares.

Best ways to enjoy it

Butter Pecan Fudge is delicious on its own, but you can elevate your serving game! Consider presenting it on a decorative plate with a sprinkling of sea salt or drizzled with melted chocolate. Pair it with a scoop of vanilla ice cream, or serve it alongside a warm cup of coffee or hot cocoa. It also makes for fabulous gifts; simply wrap the fudge in festive cellophane for a homemade treat anyone would love to receive.

How to store

To keep your fudge fresh, store it in an airtight container in the refrigerator for up to two weeks. You can also freeze it for longer storage—just cut it into squares and place between sheets of parchment paper in a freezer-safe container. For best results, consume frozen fudge within three months. Always remember to practice safe food handling by ensuring your hands and surfaces are clean during preparation.

Pro chef tips

1. Use a candy thermometer if you have one; aiming for the soft ball stage (around 234°F) ensures your fudge sets perfectly.
2. Stir briskly but gently after adding chocolate chips; over-mixing can cause the chocolate to seize.
3. Toast your pecans to enhance their flavor; just pop them in a dry skillet over medium heat until fragrant.

Creative twists

Feel free to get creative with your Butter Pecan Fudge! Try substituting macadamia nuts for a tropical twist or mixing in a hint of espresso powder for a mocha flavor. You could even blend in caramel swirls for an extra rich treat or sprinkle in a dash of cinnamon for a warm spice note.

Your questions answered

How long does it take to make Butter Pecan Fudge?
The prep and cooking time takes about 30 minutes, plus 2 hours to cool and set.

Can I use different nuts?
Absolutely! Feel free to swap pecans for walnuts, almonds, or even a mix of your favorite nuts.

How should I store any leftovers?
Store leftover fudge in an airtight container in the refrigerator for up to two weeks or freeze it for up to three months.

Satisfy your sweet tooth and warm your heart with homemade Butter Pecan Fudge. It’s simple enough for everyday enjoyment yet special enough for festive gatherings. Trust me; once you make it, you’ll find yourself returning to this recipe again and again!

Butter Pecan Fudge

A delightful combination of rich buttery flavor, crunchy pecans, and smooth chocolate, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 16 pieces

Course: Dessert, Sweets

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups granulated sugar
• 1/2 cup unsalted butter
• 2/3 cup evaporated milk
• 1 cup pecan halves, toasted Reserve a few for topping
• 1 1/2 cups semisweet chocolate chips
• 7 oz sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 pinch salt

Method

 

Preparation

1. Line an 8-inch square baking pan with parchment paper, ensuring to leave some overhang.
2. Combine granulated sugar, unsalted butter, and evaporated milk in a medium heavy-bottomed saucepan over medium heat.
3. Bring the mixture to a boil, stirring constantly until it thickens. Let it boil without stirring for about 4-5 minutes.
4. Remove the pot from heat and stir in the semisweet chocolate chips until smooth.
5. Mix in the sweetened condensed milk, vanilla extract, and a pinch of salt.
6. Fold in the toasted pecans, reserving a few for topping.
7. Pour the fudge mixture into the prepared pan and smooth out the top.
8. Sprinkle the reserved pecans on top.
9. Allow the fudge to cool at room temperature for about an hour, then refrigerate for at least 2 hours until firm.
10. Once set, lift the fudge from the pan using the parchment overhang and cut into squares.

Notes

Store the fudge in an airtight container in the refrigerator for up to two weeks or freeze for up to three months. For best results, consume frozen fudge within three months. Use a candy thermometer for perfect consistency at the soft ball stage (around 234°F). Toast pecans to enhance flavor.