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Butter Pecan Fudge Recipe
Butter Pecan Fudge Recipe photo by Taste of Home

Butter Pecan Fudge Recipe

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5 48
Publisher Photo
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
TOTAL TIME: Prep: 20 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + cooling
MAKES: 32 servings

Ingredients

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1 cup pecan halves, toasted and coarsely chopped

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.

Directions

  1. In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans.
  2. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/4 pounds.
Originally published as Butter Pecan Fudge in Taste of Home December/January 2005, p32

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.

Reviews for Butter Pecan Fudge

AVERAGE RATING
   (44)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 30, 2015

"A new family favorite! I found it was a typical fudge recipe: you have to move fast getting from stove and pan. Mine came out perfectly."

MY REVIEW
Reviewed Dec. 23, 2015

"Very easy to mix ingredients, but what about cooking time.? I have it in the oven now for atleast 15 mins at 350 and it's still liquid. Please help with what I should do to finish this fudge"

MY REVIEW
Reviewed Nov. 6, 2015

"Very easy. Follows directions to the T and youll have no problem. Measure exactly. 1st batch came out kind of flaky when I tried to cut it, but I accidently used a little too much powdered sugar. The 2nd batch I measured everything to exact measurements and it came out perfect. Great to give as gifts or for bake sales and farmers markets."

MY REVIEW
Reviewed Oct. 10, 2015

"This fudge was so easy to make and it turned out great! I only had walnuts on hand, but despite missing the pecans, the fudge still tasted amazing! I can't wait to make this recipe again!"

MY REVIEW
Reviewed Dec. 25, 2014

"I followed the recipe exactly even though it seemed like it called for too much powdered sugar. After adding the powdered sugar, it was dry and crumbly, resembling graham cracker crumbs. If this happens, don't get discouraged and throw it away. Put the mixture back over medium heat, add a couple tbsp butter and about 1/4 cup of heavy cream. Whisk constantly until it turns into a more liquid form again and any sugar lumps have melted. Add the pecans and spread in the pan and cool. It still may be slightly crumbly when you cut it.

Next time, I will reduce the sugar to 1 1/2 cups and add more cream."

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