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

Butter Pecan Fudge Recipe

Read Reviews
5 49 71
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: 10 min. Cook: 10 min. + cooling
MAKES:64 servings
TOTAL TIME: Prep: 10 min. Cook: 10 min. + cooling
MAKES: 64 servings


  • 1 teaspoon plus 1/2 cup butter, cubed
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners' sugar
  • 1 cup coarsely chopped pecans, toasted

Nutritional Facts

1 piece: 59 calories, 3g fat (1g saturated fat), 7mg cholesterol, 18mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 0 protein.


  1. Line an 8x8-in. pan with foil; grease foil with 1 teaspoon butter.
  2. In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir).
  3. Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool.
  4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: about 1-1/2 pounds (64 pieces).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Butter Pecan Fudge in Taste of Home December/January 2005, p32

Reviews for Butter Pecan Fudge

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
xenazoe User ID: 2694029 259703
Reviewed Jan. 15, 2017

"I made this recipe and it was phenomenal! I followed the directions exactly, having bad fudge- making experiences in the past. You may need to adjust the powered sugar at the end. Add it slowly, and you may not need to use it all. When I noticed it was getting too crumbly, I stopped adding, and it came out perfectly."

saizonm User ID: 5544114 257772
Reviewed Dec. 6, 2016

"I made this fudge today and it was a total flop! I followed the directions exactly and ended up with a hard, mixture in my pan. I had to scrape my All-Clad saucepan to get the glob out of the bottom after a very long soak. If you follow the directions as written, cooling the cooked mixture brings it to a point that it can no longer be stirred. I was totally disgusted by this recipe but was really interested in making a Butter Pecan Fudge Recipe. After searching on line, I found the same recipe, same ingredients, but with different directions. It worked."

leolion User ID: 323787 249147
Reviewed Jun. 6, 2016

"This Butter Pecan Fudge was a big hit at my family reunion! Definitely will make this again!!"

justmbeth User ID: 1196484 240621
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."

jsuleta User ID: 8657108 240028
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"

bwrmom User ID: 8605646 236800
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."

gld2bmom User ID: 7191733 234328
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!"

lisa.lingaman User ID: 8181351 215891
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."

okadam User ID: 5362109 214819
Reviewed Dec. 13, 2014

"Mine came out awful. Dry and crumbly. Threw it away. What am I doing wrong. Obviously most people are succeeding. What are you doing differently?

This bothered me so much that I made a second batch. This time it came out the way I think it should. Haven't tasted tested it yet, but it did come out creamy. Here's what I did differently. 1. I cooked it at an easier boil/lower heat so that some of the liquid wasn't boiled out. 2. I let it sit a few minutes after I put the vanilla in. 3. I reduced the amount of confectioners sugar to 1 3/4 cups. 4. I added about 1/2 cup of the confectioners sugar at a time, whipping it smooth with a whisk. It came out very creamy. Can't wait to taste it tomorrow!"

angela32 User ID: 3084463 214267
Reviewed Dec. 7, 2014

"Big hit, I've been making this for many years now"

Loading Image