Pecan Fudge Recipe

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My mother gave me this creamy fudge recipe— it's the best! I enjoy making several batches every Christmas.
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min.
MAKES:96 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min.
MAKES: 96 servings


  • 3 cups sugar
  • 3/4 cup butter, cubed
  • 1 can (5 ounces) evaporated milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 30 caramels, quartered
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup pecan halves
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 each) equals 82 calories, 4 g fat (2 g saturated fat), 5 mg cholesterol, 26 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.


  1. In a large heavy saucepan, combine the first three ingredients. Cook and stir over low heat until sugar is dissolved. Bring to a full rolling boil. Boil and stir until a candy thermometer reads 234°, about 5 minutes.
  2. Remove from the heat; stir in chocolate chips and caramels until melted. Stir in remaining ingredients until well blended. Pour into a greased 13-in. x 9-in. pan. Chill until firm. Cut into squares. Yield: about 4 pounds.
Originally published as Pecan Fudge in Country Woman Christmas 1996, p34

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Reviewed Jan. 1, 2012


I did not have any marshmallow cream so I subbed 2 cups mini marshmallows. I did not have any caramels so just eliminated. Turned out good."

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