Pecan lovers, this one is for you! Delicious, buttery-brown-sugar flavor shines through in this Butter Pecan Fudge recipe. You know what I’m talking about? That yummy almost caramel-like flavor that complements pecans perfectly. Even if you aren’t a pecan lover, there’s a good chance you won’t be able to stop at one piece of this perfect Butter Pecan Fudge. If pecans are your thing, another recipe you will love is the Dear Abby Famous Pecan Pie.
I was so excited to get this recipe from my friend, Holly, and I’m even more excited to share it with you! Something about fudge at Christmas just makes me so happy! I hope you are finding things that bring you joy and extra happiness this Christmas Season. It’s kind of a weird one…right?! If you’re having a hard time finding something to get excited about, try making this fudge or any of the others listed below. I really think it will help. 🙂
More Delicious Fudge Recipes
- Hershey Bar Fudge
- Oatmeal Chocolate Fudge Bars
- Crazy Good Mint Fudge
- Butterscotch Crunch Fudge with a Chocolate Peanut Butter Swirl
- Classic Chocolate Fudge
- Peanut Butter Fudge Bar Recipe
Step-by-step pictures for how to make butter pecan fudge
Frequently Asked Questions about making Butter Pecan Fudge
do I have to toast the pecans?
You don’t have to, but I highly recommend it. It really brings out the flavor of the pecans and adds another dimension of flavor to the fudge.
Do I need to sift the powdered sugar before I add it?
I usually don’t sift the powdered sugar, but I do have to really whisk it to get it completely incorporated. Sifting would probably make that process a little easier.
can I add any other type of extract besides vanilla?
If you want it to be a very traditional Butter Pecan Fudge, just stick with vanilla. However, you can try maple, almond or rum extracts to mix things up. All three of those would be a great choice and will result in a delicious fudge. If adding those, still add the vanilla then add one half a teaspoon of whichever extract you choose.
how long will it take to set up before I can cut it?
In order to cut the fudge, it needs to be completely cooled. This typically takes anywhere from 6 to 8 hours. I usually allow this to happen on the counter top. However, you could speed it up in the refrigerator. If you are in a rush, I would suggest that.
HOw should I store the fudge?
Anytime you make fudge and once it is cooled, it is best to store it in an airtight container. If you want it to last for a few weeks, keep it tightly covered in the refrigerator. You may even want to tightly wrap it in plastic wrap, and then place that in an airtight container.
IS this fudge Gluten Free?
Yes, it is.
- ½ cup butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup heavy whipping cream
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 cup chopped pecans
- In a 350-degree oven, toast the chopped pecans for about 5 minutes. I like to place mine on parchment paper on a cookie sheet. Once toasted, set aside.
- Prepare an 8x8 glass dish either with parchment paper or butter and set aside.
- Measure the powdered sugar in a small bowl and set near where you'll be cooking the fudge. Also set the vanilla there, ready to add quickly.
- In a 2-quart-sized saucepan, combine butter, granulated sugar, brown sugar, whipping cream and salt.
- Heat mixture over medium heat, stirring regularly until it begins to boil.
- Once mixture comes to a full boil, set the timer for 5 minutes and stir constantly while it boils.
- When the 5 minutes are up, remove from heat and quickly stir in powdered sugar, vanilla, and pecans.
- Stir until smooth.
- Pour into prepared 8x8 dish and allow to cool at room temperature for 6-8 hours or longer before cutting.
- To store fudge, keep in an air-tight container on the counter. If you want it to last for a few weeks, wrap in plastic wrap or an airtight container in the refrigerator.
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