Butter, toasted pecans, and a creamy, melt-in-your-mouth texture—this Butter Pecan Fudge Recipe is an easy stovetop treat that tastes like a hug in candy form.
If you love old-fashioned fudge but want something just a little extra special, this homemade butter pecan fudge is for you. It’s rich and buttery without being heavy, has that classic caramelized flavor from brown sugar, and is loaded with toasty pecans in every bite. I like to cut it into neat little pecan fudge squares and tuck them into tins for Christmas, but honestly, this creamy butter pecan fudge disappears just as fast at summer potlucks and baby showers.
I first made this for a church bake sale when my kids were still in high school. A sweet older gentleman came back to my table three times and finally said, “Ma’am, this tastes like the good fudge we used to make on the farm.” That’s when I knew this easy butter pecan fudge recipe was a keeper. It feels nostalgic—very old fashioned butter pecan fudge—but comes together with simple pantry ingredients and a regular saucepan on the stove. No candy thermometer drama, no baking, no fuss.
Why You’ll Love This Butter Pecan Fudge Recipe
- Classic stovetop fudge, no oven needed – This is a true stovetop butter pecan fudge, so your oven stays off and your kitchen stays cooler.
- Simple ingredients you probably already have – Butter, sugar, cream, vanilla, and pecans; nothing fancy, nothing hard to find.
- Rich, creamy texture every time – The combo of brown sugar and heavy cream makes a smooth, creamy butter pecan fudge that sets but still melts on your tongue.
- Perfect for gifting and holidays – Cut into pretty pecan fudge squares, it makes beautiful butter pecan candy for Christmas tins, teacher gifts, or hostess platters.
- Beginner-friendly technique – No candy thermometer required; I’ll walk you through easy visual cues, so even nervous candy makers can relax.
- Easy to customize – Add chocolate, bourbon, maple, or even a pinch of cinnamon for your own signature twist.
- Keeps well and freezes beautifully – Make it ahead for busy seasons, then pull out a tray when company drops by.
- Crowd-pleasing flavor – Butter pecan lovers (ice cream fans, I’m looking at you) will go wild for this buttery pecan fudge.
Ingredients
Here’s everything you’ll need to make this rich butter pecan fudge recipe. It looks like a lot, but most of it is probably in your kitchen already.
- 1 cup pecan halves or pieces (about 4 ounces)
- 6 tablespoons unsalted butter, divided (4 Tbsp for the fudge, 2 Tbsp for toasting pecans; you can use salted and reduce the added salt slightly)
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- ½ teaspoon fine sea salt (or regular table salt, but use a bit less if using salted butter)
- ¾ cup heavy cream (don’t swap in milk; the cream gives that silky texture)
- ½ cup evaporated milk (adds a lovely old-fashioned candy shop flavor)
- 2 teaspoons pure vanilla extract (real vanilla gives a deeper flavor than imitation)
- 2½ cups powdered sugar, sifted (sifting helps prevent lumps and gives you smooth fudge)
A few quick ingredient tips from my kitchen:
- Pecans – Use fresh pecans; if they smell at all stale or “off,” your fudge will taste that way too. Toasting them makes this homemade butter pecan fudge taste like butter pecan ice cream in candy form.
- Butter – I love the flavor of European-style butters like Kerrygold for fudge, but standard American sticks (Land O’Lakes, store brand) work just fine.
- Sugars – The mix of brown sugar and white sugar gives both a deep caramel note and a clean sweetness.
- Cream & evaporated milk – This combo is my secret to a creamy texture without graininess, especially if you’re not using a candy thermometer.
Directions
Follow these steps and you’ll have a pan of luscious butter pecan fudge cooling on your counter before you know it.
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Toast the pecans
Add 2 tablespoons of the butter to a medium skillet over medium heat. When it’s melted and foamy, add the pecans. Cook, stirring often, for 4–6 minutes until the nuts smell toasty and a few look slightly darker. Watch closely; pecans can burn fast. Remove from the heat and let them cool while you start the fudge. -
Prepare your pan
Line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides so you can lift the fudge out later. Lightly butter the parchment or spray it with nonstick spray. This little step makes slicing clean pecan fudge squares so much easier. -
Start the fudge base
In a medium heavy-bottomed saucepan (I like a 3-quart size), add the remaining 4 tablespoons butter, brown sugar, granulated sugar, salt, heavy cream, and evaporated milk. Stir everything together over medium heat until the butter melts and the mixture looks uniform. -
Cook until bubbly and thickened
Bring the mixture to a gentle boil over medium heat, stirring often. Once it’s bubbling across the surface, cook for 5–7 minutes, stirring frequently, until it thickens slightly and looks smooth and glossy. If you’re using a thermometer, you’re aiming for about 234–238°F (soft-ball stage), but you don’t have to measure—just look for a steady simmer and a thicker, syrupy texture. -
Cool briefly, then add vanilla
Remove the pan from the heat and let the mixture sit for about 5 minutes. This short rest helps the fudge set up later and keeps it from melting the powdered sugar too quickly. Stir in the vanilla extract. -
Beat in the powdered sugar
Transfer the hot mixture to a large heat-safe bowl. (You can do this in the saucepan, but a bowl gives more room to stir.) Gradually add the sifted powdered sugar, about ½ cup at a time, beating well with a wooden spoon or a hand mixer on low. The mixture will go from glossy and thin to thicker and matte. It should hold soft mounds and pull away from the sides of the bowl. This step is where the creamy butter pecan fudge magic happens, so don’t rush it. -
Fold in the toasted pecans
When the fudge mixture is thick and smooth, gently fold in the cooled toasted pecans, making sure they’re evenly distributed. If any butter from toasting is still in the pan, you can drizzle a bit of that in too—it adds more buttery flavor. -
Press into the pan
Scrape the fudge into your prepared 8×8-inch pan. Use an offset spatula or the back of a buttered spoon to spread it into an even layer. If you want a pretty top, you can press a few extra pecan halves over the surface. -
Let the fudge set
Let the fudge cool at room temperature for about 30–45 minutes, then move it to the refrigerator for another 1–2 hours, until firm enough to cut. You’re looking for fudge that feels solid but still gives slightly when you press it. -
Slice into squares and serve
Use the parchment overhang to lift the slab out of the pan and place it on a cutting board. With a sharp knife, cut into 1–1½ inch squares. Wipe the knife between cuts for the cleanest edges. Serve as is, or arrange your homemade butter pecan fudge on a pretty plate or tin for gifting.
Servings & Timing
- Yield: About 36 small squares (or 25 larger pieces, depending on how you cut it)
- Prep Time: 15 minutes (measuring, toasting nuts, lining pan)
- Cook Time: 10–12 minutes on the stovetop
- Chill/Set Time: 1–2 hours
- Total Time: About 1½–2½ hours (most of that is hands-off chilling time)
If you’re making this for a party, I usually plan to make a batch the day before so it has plenty of time to chill, and I don’t feel rushed.
Variations
You know what? Once you master this basic Butter Pecan Fudge Recipe, it’s fun to play a little. Here are some of my favorite twists:
- Maple Butter Pecan Fudge – Swap ¼ cup of the brown sugar for real maple syrup and add ½ teaspoon maple extract.
- Chocolate Swirl Butter Pecan Fudge – Melt ½ cup semi-sweet chocolate chips and swirl them through the top before the fudge sets.
- Bourbon Butter Pecan Fudge – Stir in 1–2 tablespoons bourbon with the vanilla for a grown-up flavor that feels very “holiday party.”
- Cinnamon Pecan Fudge – Add ½ teaspoon ground cinnamon with the salt for a cozy, warm spice note.
- Salted Butter Pecan Candy – Finish the top with a light sprinkle of flaky sea salt before it sets for a sweet-salty contrast.
- Gluten-Free Friendly – This recipe is naturally gluten-free, just double-check your vanilla and any added mix-ins.
Storage & Reheating
Fudge doesn’t really get “reheated,” but how you store it makes a big difference.
- Room Temperature: Store the fudge in an airtight container at cool room temperature for up to 5 days. Separate layers with parchment or wax paper so the pieces don’t stick.
- Refrigerator: For longer freshness or in a warm kitchen, keep it in the fridge for up to 2 weeks. Let the pieces sit at room temperature for 10–15 minutes before serving so the texture softens slightly.
- Freezer: Butter pecan candy freezes very well. Wrap the whole slab or individual squares tightly in plastic wrap, then place in a freezer bag or container. Freeze for up to 2–3 months. Thaw in the fridge overnight, then bring to room temp before serving.
For make-ahead holiday platters, I like to freeze the fudge already cut into squares. That way I can pull out just what I need, and it thaws in less than an hour.
Notes
A few little lessons I’ve picked up after making this easy butter pecan fudge recipe more times than I can count:
- Don’t skip toasting the pecans. Raw pecans taste flat in fudge. Toasting brings out a deep, nutty flavor that makes this taste like rich butter pecan ice cream.
- Use a heavy-bottomed pan. Thin pans scorch easily, especially when you’re cooking sugar and cream. If that’s all you have, just keep the heat a bit lower and stir more often.
- Sift the powdered sugar. It sounds fussy, but it helps avoid little white lumps that can ruin the texture of your otherwise creamy fudge.
- Beat until it thickens. If the fudge mixture still looks shiny and loose, keep stirring or beating. It should get thicker and a bit dull before you pour it into the pan—that’s when it’ll set nicely.
- Taste as you go (carefully). Sugar syrup is very hot, so let a drop cool on a spoon and taste for salt and vanilla before you commit to pouring it in the pan.
When I tested this as a “one-bowl” method—adding powdered sugar right in the saucepan—it worked, but I found I had a few more little sugar pockets. Moving to a mixing bowl gave me a more even, creamy texture.
FAQs
Can I double this Butter Pecan Fudge Recipe?
Yes, you can. Use a 9×13-inch pan and a larger, heavy-bottomed pot, and increase the cooking time by a minute or two until the mixture thickens nicely.
Do I need a candy thermometer?
No. This is designed as an easy butter pecan fudge recipe without strict temperature control. If you have one, aim for soft-ball stage (234–238°F), but it’s not required.
Why did my fudge turn grainy?
Grainy fudge usually happens if the sugar crystallizes. Make sure the sugar mixture is fully dissolved before it boils, stir gently while it cooks, and beat until the mixture thickens and loses some gloss.
Can I use walnuts instead of pecans?
Absolutely. It won’t be classic butter pecan fudge, but walnut fudge is still delicious—just toast them the same way as the pecans.
How long does homemade butter pecan fudge last?
Stored in an airtight container, it keeps about 5 days at room temp, 2 weeks in the fridge, and up to 3 months in the freezer.
Can I make this dairy-free?
This is very much a dairy-forward recipe, but you could experiment with vegan butter, full-fat coconut milk, and a dairy-free evaporated milk substitute. The flavor and texture will change, though.
My fudge didn’t set. Can I fix it?
Yes. Scrape the soft fudge back into the saucepan, add 1–2 tablespoons cream, heat gently until smooth, then cook for a few more minutes and beat again with a bit more powdered sugar if needed.
Is this like old-fashioned cooked fudge or the kind made with marshmallow fluff?
This is closer to old-fashioned butter pecan fudge—cooked on the stove with sugar, cream, and butter—without marshmallow fluff, so the flavor is richer and a bit more “candy shop.”
Conclusion
This Butter Pecan Fudge Recipe brings together everything I love about homemade candy: simple ingredients, a cozy, nostalgic flavor, and a creamy texture that feels like a little luxury on a busy day. It’s rich but not over the top, pretty enough for holiday platters, and easy enough for a weekday treat.
If you give this buttery pecan fudge a try, I’d love to hear how it turns out—tell me in the comments how you served it, or which variation you tried. And if you’re in a pecan mood, stick around and explore more pecan desserts on the blog; there’s a whole little “pecan season” happening in my kitchen all year long.
Butter Pecan Fudge
Ingredients
- 1 cup pecan halves or pieces about 4 ounces
- 6 tablespoons unsalted butter divided; 4 Tbsp for fudge, 2 Tbsp for toasting pecans
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1/2 teaspoon fine sea salt use a bit less if using salted butter
- 3/4 cup heavy cream do not substitute milk
- 1/2 cup evaporated milk
- 2 teaspoons pure vanilla extract
- 2 1/2 cups powdered sugar sifted
- additional pecan halves optional, for decorating the top
Instructions
- Add 2 tablespoons of the butter to a medium skillet over medium heat. When melted and foamy, add the pecans. Cook, stirring often, for 4–6 minutes until the nuts smell toasty and a few look slightly darker. Watch closely so they don’t burn, then remove from the heat and let cool.1 cup pecan halves or pieces, 6 tablespoons unsalted butter
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to lift the fudge out later. Lightly butter the parchment or spray with nonstick spray.
- In a medium heavy-bottomed saucepan, combine the remaining 4 tablespoons butter, brown sugar, granulated sugar, salt, heavy cream, and evaporated milk. Stir over medium heat until the butter melts and the mixture is uniform.6 tablespoons unsalted butter, 1 cup light brown sugar, 1 cup granulated sugar, 1/2 teaspoon fine sea salt, 3/4 cup heavy cream, 1/2 cup evaporated milk
- Bring the mixture to a gentle boil over medium heat, stirring often. Once bubbling across the surface, cook for 5–7 minutes, stirring frequently, until slightly thickened, smooth, and glossy. If using a thermometer, aim for 234–238°F (soft-ball stage).
- Remove the pan from the heat and let the mixture sit for about 5 minutes. Stir in the vanilla extract.2 teaspoons pure vanilla extract
- Transfer the hot mixture to a large heat-safe bowl. Gradually add the sifted powdered sugar, about 1/2 cup at a time, beating well with a wooden spoon or a hand mixer on low. Continue until the mixture thickens, loses some of its gloss, and holds soft mounds, pulling away from the sides of the bowl.2 1/2 cups powdered sugar
- Gently fold the cooled toasted pecans into the fudge mixture until evenly distributed. If there is a little melted butter left in the skillet, you can drizzle some of it in for extra flavor.1 cup pecan halves or pieces
- Scrape the fudge into the prepared 8×8-inch pan. Use an offset spatula or the back of a buttered spoon to spread it into an even layer. If desired, press a few extra pecan halves on top for decoration.additional pecan halves
- Let the fudge cool at room temperature for 30–45 minutes, then transfer to the refrigerator for 1–2 hours, until firm but still slightly yielding when pressed.
- Use the parchment overhang to lift the slab of fudge out of the pan and onto a cutting board. With a sharp knife, cut into 1–1 1/2 inch squares, wiping the knife between cuts for clean edges. Serve or package for gifting.
