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Butter Pecan Fudge

Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. —Pam Smith, Alta Loma, California
  • Total Time
    Prep: 10 min. Cook: 10 min. + cooling
  • Makes
    about 1-1/2 pounds (64 pieces)


  • 1 teaspoon plus 1/2 cup butter, cubed
  • 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 sifted confectioners' sugar
  • 1 cup coarsely chopped pecans, toasted


  • Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter.
  • 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).
  • 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.
  • 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.
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.
Nutrition Facts
1 piece: 59 calories, 3g fat (1g saturated fat), 7mg cholesterol, 18mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 0 protein.

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Average Rating:
  • 2124arizona
    Dec 23, 2019

    With the buttery caramel flavor this fudge turned out perfect. We plan on giving this for gifts for Christmas!!

  • Rachel
    Dec 17, 2019

    My first attempt was a flop. It cooled and then got to crumbly to do anything with. The second time I didn't wait for it to cool. I mixed the sugar and nuts in right away. When I cut it later it fell apart. My Marvelous Maple Fudge turned out fine. I will stick to that.

  • Dawn
    Nov 3, 2019

    This is one of my new favorite fudge recipes! Going to make some adjustments on the next go-round. Will definitely not wait til it cools - it was a major headache because it became crumbly. Looked up same recipe with instructions to go ahead and add pecans and powdered sugar, without waiting for it cool down. ..still, delicious fudge!

  • Monica
    Apr 15, 2018

    I use all brown sugar when I make this cause I think it gives it a richer flavor. Recipe always turned out beautiful!!

  • baknfool
    Dec 20, 2017

    Turned out very well and is sure to be a BIG hit this Christmas season!

  • ChristySatfield
    Nov 24, 2017

    I have 1 suggestion: toast the nuts first and don’t do anything else while they’re toasting. Otherwise you may burn them like I did.

  • xenazoe
    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
    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
    Jun 6, 2016

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

  • justmbeth
    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.