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Toasted pecans add a nutty crunch to this creamy buttery fudge. I have given this candy with its wonderful caramel flavor, as gifts at Christmastime and people always rave about it! -Pam Smith Alta Loma, California
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (2 pieces) equals 116 calories, 7 g fat (3 g saturated fat), 13 mg cholesterol, 41 mg sodium, 15 g carbohydrate, trace fiber, trace protein.
Originally published as Butter Pecan Fudge in Taste of Home December/January 2005, p32
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Reviewed on May. 05, 2013 by gomommygo
Amazing taste. Simple to make.
Reviewed on Jan. 18, 2013 by nightskystar
All i can say is..easy and YUM!!! This is soo good i cant keep it around and it is requested in my house ALL the time!
Reviewed on Dec. 30, 2012 by Karen J
This is so good! I've made it several times and it turns out well each time.
Reviewed on Jan. 23, 2012 by mniceberg
great taste; my first batch a little crumbly
Reviewed on Dec. 18, 2011 by kaly_ab
I have been making this fudge for over 4 years now. It is delicious and creamy. Definitely my go to recipe. Making a batch for my cookie swap!
Reviewed on Dec. 09, 2011 by Applegirl612
This is so fun to make. I love the creaminess of the fudge. It just melts in your mouth. Make sure to sift your pdsugar. My family keeps sneaking pieces. I had to make another batch for my party:)
Reviewed on Nov. 21, 2011 by cherstad
Decadent flavor!! This fudge just melts in your mouth. However, I did not achieve the creamy consistency that many have described, despite making the recipe twice. Both times, the end result was very crumbly when I tried to cut it into pieces. The second time, I even tried reducing the powdered sugar slightly to 1 3/4 cups, but the fudge was still quite crumbly. Still, the flavor is buttery and delicious....I may keep trying to tweak the recipe to get a creamier consistency.
Reviewed on Mar. 08, 2011 by shonnaoquinn
I took this to my doctor's office during the holiday for the staff. They flipped their lids for it! I've had several requests for the recipe. I plan on taking another batch on my next appointment. I did, however, add marshmallow fluff to the recipe after it was done cooking to add more "height". The staff described it as a cross between fudge and divinity :)
Reviewed on Feb. 09, 2011 by DebraCS
Wow! this is the bomb! best fudge I ever made, I'd like a dark chocolate version of this
Reviewed on Feb. 07, 2011 by pegtopm42
Double the recipe and use 1 pound plus 1/4 cup powdered sugar. Make sure you sift the powdered sugar. This is the best.
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