Butter Pecan Fudge is a rich and indulgent treat perfect for the holidays or whenever you crave something sweet. Combining buttery caramel notes with the crunch of toasted pecans, this dessert is easy to make yet feels fancy enough for gifting or special occasions.
Why You’ll Love This Recipe
This fudge brings together simple pantry staples and a touch of culinary magic to create melt-in-your-mouth sweetness. With its buttery base, warm cinnamon spice, and nutty pecan crunch, every bite is an irresistible delight.
Ingredients You’ll Need
- Butter: Adds a rich, creamy base.
- Heavy Whipping Cream: Enhances the fudge’s velvety texture.
- Brown and Granulated Sugar: A blend of sugars gives depth and caramel-like sweetness.
- Salt and Cinnamon: Elevate the flavors with a balance of warmth and complexity.
- Vanilla Extract: Rounds out the flavor with a sweet, aromatic touch.
- Powdered Sugar: Creates the signature creamy texture of fudge.
- Toasted Pecans: The star ingredient, offering crunch and a nutty richness.
How to Make Butter Pecan Fudge
- Prepare the Base
Start by melting the butter in a medium saucepan. Add the heavy cream, sugars, salt, and cinnamon, then stir everything together. Heat the mixture until it reaches 235°F, which is the soft-ball stage. This ensures the fudge will set with the perfect consistency. - Cool It Down
Remove the mixture from the heat, add the vanilla extract, and let it rest without stirring. Allow it to cool to 105°F—this step is essential for achieving the right texture. - Mix and Fold
Stir the cooled mixture vigorously until it thickens. Fold in the powdered sugar and toasted pecans, ensuring everything is evenly incorporated. - Shape and Chill
Spoon the fudge mixture onto a sheet of parchment paper and shape it into a log. Refrigerate for 1 to 2 hours, or until firm enough to slice. - Slice and Serve
Cut the fudge into bite-sized pieces and enjoy! The buttery, nutty flavor paired with the soft, melt-in-your-mouth texture makes it a standout treat.
Tips for Success
- Monitor the Temperature: A candy thermometer is your best friend for perfect fudge.
- Toast the Pecans: This enhances their flavor and adds a delightful crunch.
- Shape with Care: Use parchment paper to avoid sticking and achieve a neat log.
FAQs About Butter Pecan Fudge
1. Can I use salted butter instead of unsalted?
Yes, you can! If you use salted butter, reduce or omit the added salt to ensure the fudge isn’t overly salty.
2. What’s the best way to toast pecans?
Spread the pecans in an even layer on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally. Watch closely to prevent burning!
3. Do I need a candy thermometer?
While not absolutely necessary, a candy thermometer is highly recommended for precise temperature control. It helps ensure the fudge reaches the soft-ball stage (235°F) and cools to the proper temperature before mixing.
4. Can I make this fudge without nuts?
Absolutely! You can omit the pecans for a smooth butter fudge or substitute them with another ingredient, like chocolate chips or dried fruit, for a fun twist.
5. How do I store Butter Pecan Fudge?
Store the fudge in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze it for up to three months. Thaw in the fridge before serving.
6. Why is my fudge grainy?
Grainy fudge usually occurs when the sugars crystallize. To prevent this, avoid stirring the mixture once it starts boiling, and ensure the powdered sugar is fully incorporated.
7. Can I double the recipe?
Yes, you can double the ingredients to make a larger batch. Just ensure you use a larger saucepan to accommodate the increased volume.
8. What’s the best way to slice the fudge?
Use a sharp knife or a bench scraper for clean cuts. Chilling the fudge thoroughly before slicing makes it easier to achieve neat pieces.
Whether you’re making it as a gift or keeping it all to yourself, this Butter Pecan Fudge is a showstopper. One batch, and you’ll be hooked on this delightful combination of creamy, sweet, and nutty flavors. Enjoy every bite!
Butter Pecan Fudge
Ingredients
- ½ cup butter
- ½ cup heavy whipping cream
- ½ cup brown sugar
- ½ cup granulated sugar
- ¼ tsp salt
- ½ tsp cinnamon
- 1 tsp vanilla
- 2 ¼ cups powdered sugar
- 1 ⅓ cups toasted pecans chopped
Instructions
- Melt the butter in a medium saucepan. Add the cream, sugars, salt, and cinnamon. Stir and bring to a boil until it reaches 235°F.
- Remove from heat, add vanilla, but don’t stir. Let it cool to 105°F for about 30 minutes.
- Stir the mixture vigorously until it thickens. Then, mix in the powdered sugar and toasted pecans until well combined.
- Spoon the mixture onto parchment paper, shape it into a log, and refrigerate for 1-2 hours.
- Slice and enjoy your homemade Butter Pecan Fudge!
Notes
- Candy Thermometer: Using a candy thermometer helps ensure the mixture reaches the correct temperature (235°F) for the perfect texture. If you don’t have one, keep a close eye on the boiling mixture and test it by dropping a small amount into cold water—if it forms a soft ball, it’s ready.
- Toasting Pecans: Toasting the pecans brings out their flavor and adds a nice crunch. Be sure to watch them closely in the oven to avoid burning—usually 5-7 minutes at 350°F works well.
- Cooling Time: Let the fudge cool to 105°F before stirring in the powdered sugar to avoid premature crystallization, which can affect the texture.
- Substitutions: Feel free to customize the fudge by adding other ingredients like chocolate chips, dried fruit, or even switching the pecans for walnuts or almonds.
- Storage: Store the fudge in an airtight container in the refrigerator for up to two weeks. If you want to keep it longer, freeze it for up to three months. Just let it thaw in the fridge before serving.
- Texture Tips: If your fudge turns out grainy, it may be due to the sugar crystallizing. To avoid this, don’t stir the mixture once it starts boiling, and make sure the powdered sugar is fully incorporated.
