Butter Pecan Fudge Perfect For Sharing

For more fudge try Chocolate Fudge, Cookies and Cream Fudge, or Caramel Apple Fudge.

A Classic

Fudge made its debut in America around the late 1800’s. A 30lb slab was made for a school auction in NY and it quickly gained attention. As you know, many different concoctions have been created since then. You can find hundreds of crazy recipes all over the internet. You can even find a few here on LilLuna. Our sweet Lily is a big fan of fudge, and has many yummy recipes like this White Chocolate Reese’s Fudge, or this Peppermint Fudge, perfect for the Christmas season. I myself, have never really been a huge fan of fudge. That is, until I tried this crazy good Butter Pecan Fudge. I kept sneaking small squares that probably added up to 3/4 the pan. Oops!! Its that good, folks! You’ll need a candy thermometer and a little bit of patience, but the results are worth it.

easy butter pecan fudge

PREP. Line an 8×8-in. pan with parchment paper; set aside. BOIL. In a medium pot, combine butter, sugars, whipping cream and salt. Stir constantly until it becomes a rapid boil. Monitor temp (without stirring) until thermometer reads 234 degrees F. Remove from heat and add vanilla (without stirring). THICKEN. Cool mixture to about 110 degrees (may take up to 30 minutes). Beat with spoon until fudge mixture starts to thicken. Slowly stir in powdered sugar until smooth. Add nuts and continue stirring until fudge is thick and loses sheen. REFRIGERATE. Spread into prepared pan. Pat off excess butter on top if necessary and refrigerate for at least 1 hour. SERVE! Using parchment paper, lift fudge out of pan, and cut fudge into squares. Store between layers of waxed paper in an airtight container.

Storing Info + Recipe Tips

STORE at room temp so store this fudge or you can choose to keep it in the fridge. Either way just make sure that the fudge remains in an air-tight container with wax paper between the pieces. Toasting pecans is actually really easy. You just pop them in the oven for about 7-10 minutes, or until they become browned and fragrant. If you’re worried about them sticking you can stir/flip them occasionally. If you put them on parchment paper or something similar you should be good to go. Sifting your powdered sugar isn’t required but it adds more air to the baked goods. It can also break up any clumps and make it fluffier. This leads to creamier and melt in your mouth fudge. If you have parchment paper, use it. In my experience foil doesn’t quite work, but wax paper should work just fine. You can also try greasing the pan super well. The best way to cut fudge is to allow the fudge to cool before cutting. Use a long thin blade. Make sure to just press down to cut, instead of sawing back and forth. Also, if it seems to be crumbling you should heat the knife under hot water. Then make sure to wipe the knife clean after each cut.