Butter Pecan Fudge
- SERVES
- 60
- COOK TIME
- 10 Min
Butter Pecan is a rich and indulgent flavor... it has butter in the name for cryin' out loud! But it is oh so good. Now, Butter Pecan Fudge is a whole 'nother level of decadence and it's easy to make the Mr. Food way! This buttery, silky smooth fudge is a sugar paradise. Plus, it's fast and easy to make. You don't want to pass this one up!
What You'll Need
- 1/2 cup (1 stick) butter
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/8 teaspoon salt
- 1 cup pecan halves, toasted (see Note)
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
What to Do
- Coat an 8-inch square baking dish with cooking spray.
- In a large saucepan, bring butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently.
- Allow to boil for 5 minutes, stirring constantly, then remove pan from heat.
- Stir in pecans and vanilla. Add confectioners' sugar and stir until smooth and well combined. Spread mixture into baking dish.
- Freeze 25 to 30 minutes, or until firm. Cut into 1-inch squares and serve, or store in an airtight container until ready to serve or wrap for gift-giving.
Test-Kitchen Tip
To toast the pecans, heat a medium skillet over medium-low heat. When the skillet is hot, add the nuts and toast for 1 to 2 minutes, stirring frequently, until golden.
Read NextMelt Away Peanut Butter Fudge
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barbara777ann 3870 179
Oct 22, 2014
Does anyone have an old fashioned fudge recipe the Coarse, Sugary kind, not smooth?
smbeach58 0664995
Apr 02, 2015
Try making Brown Sugar Fudge. Made in microwave and so easy to make. E-mail me if you want the recipe.
smbeach58 0664995
May 05, 2015
Yes, the brown sugar fudge is absolutely great. I make it every Christmas and sometimes in between.
ddmorado 1734451
Nov 12, 2016
Can you email me the Brown Sugar Fudge recipe please? I'm no expert yet on fudge but willing to try try again! thank you! ddmorado@hotmail.com
catsmom
Dec 12, 2015
The Hershey's Cocoa fudge is the best! Recipe is on some of the cans of powdered cocoa, or at Hershey's website
jenandmatt777 8805 633
Feb 27, 2013
Loooooved it! Such a rich, bittery taste.......kind of tastes like another piece;-)
fattcattfudgemaker
Feb 02, 2013
Over the years of doing candies and such, I've found that when making fudge that if you use a candy thermo. to keep a check on the temp. Let the temp get to a soft ball temp. which is 240 degrees, this will make your fudge become a melt in your mouth treat, and if you like it some what more firm go as high as 260, or hard bal this will cause it to be more firm to the taste. So try and explore with your tastebuds.
elaynemu 6737785
Dec 11, 2012
If it is crumbly, then there is probably too much sugar. Before I would try more liquid, try less sugar. I think the easiest way to do that would be to sift a mound of powdered sugar and then lightly spoon it into a measuring cup for dry ingredients. This will also get rid of any of those tiny powdered sugar lumps that won't have a chance to melt away and you will get prettier fudge.
Turptoo
Oct 24, 2012
I would add a little more butter. I'm going to try this and let you know. I make candy all the time and sell it.
newlonmaryjane 859 0836
Oct 07, 2012
I am going to give this to some friends of mine at our local food bank.
latula2003 0958930
Oct 07, 2012
Did anyone figure out which liquid to increase or if the confec. sugar gets decreased? Extra heavy cream maybe? This will be my first try at making fudge so I don't know how to correct the crumbles.
jwld 4351186
Nov 08, 2011
please tell me if this recipe needs more liquid to it as i made it and it just went to crumbles and i did it exactly as recipe called - very tasty but u sure cannot cup it into pieces - looks just like crumbles. thanks
terinance 3905390
Oct 24, 2012
Please, could you tell me if u ever found out how to correct this recipe?
jwld 4351186
Nov 07, 2011
I made this fudge but!!!!!!!!!!!!! when I added the confec. sugar it went dry as a bone and even when in freezer for 30 mins still crumbly and there was no way you could cut it into pieces - my guess is that there was not enough liquid in the recipe - Please HELP . THANK YOU.
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