Oh yes—Butter Pecan Fudge is rich, buttery, nutty, and just melts in your mouth. Here’s a classic, easy-to-follow recipe.
Butter Pecan Fudge Recipe
Yields: ~36 small squares
Prep time: 10 minutes
Cook time: 10–15 minutes
Set time: 2 hours
Ingredients
- 2 cups granulated sugar
- ½ cup unsalted butter (1 stick)
- ⅔ cup evaporated milk
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
- Pinch of salt
Instructions
1. Toast the Pecans
- Preheat oven to 350°F (175°C).
- Spread pecans on a baking sheet and toast 5–7 minutes, until fragrant.
- Let cool while making fudge.
2. Prepare Pan
- Line an 8×8-inch pan with parchment paper or lightly grease it.
3. Cook the Fudge
- In a medium saucepan over medium heat, combine:
- Sugar
- Butter
- Evaporated milk
- Bring to a rolling boil, stirring constantly.
- Boil 4–5 minutes until slightly thickened.
4. Finish the Fudge
- Remove from heat.
- Stir in vanilla extract, pinch of salt, and toasted pecans.
- Pour into prepared pan and spread evenly.
5. Let Set
- Let cool at room temperature for 2 hours or refrigerate for 1 hour until firm.
- Cut into squares.
Tips
- For extra creamy fudge: stir 1 tbsp light corn syrup into the mixture while cooking.
- Storage: Keep in an airtight container at room temperature for up to 2 weeks, or refrigerate for 3–4 weeks.
- Optional: drizzle with melted chocolate for a fancy finish.
This fudge has a rich buttery flavor and nutty crunch—perfect for holidays or gift-giving.
If you want, I can also give a microwave version that takes just 5 minutes for instant butter pecan fudge. Do you want me to?
