Butter Pecan Fudge

This rich Butter Pecan Fudge made with marshmallow cream is smooth, creamy, and packed with crunchy toasted pecans. It’s an easy homemade candy that comes together beautifully, making it perfect for holiday dessert trays, gift giving, or anytime you’re craving a sweet, nostalgic treat.

Ingredients to Make Easy Butter Pecan Fudge Recipe

This decadent Butter Pecan Fudge recipe is like a bite of heaven. It features toasted pecans encased in a buttery butterscotch filling that melts in your mouth. The decadent taste is perfection for your holiday sweets or when you’re in need of a two-bite dessert.

Key ingredients you’ll need to make quick Butter Pecan Fudge with marshmallow cream: (Scroll down for full printable recipe card.)

• Nuts – Two cups chopped and toasted pecans.
• Butter – Salted butter for the fudge plus softened butter to grease the foil.
• Sugar – Light brown sugar for sweetness.
• Liquid – One cup heavy cream gives the fudge a creaminess.
• Marshmallow Cream – One 7 ounce container marshmallow cream gives fudge it’s creamy texture.
• Baking Chips – Butterscotch flavored baking chips amps up the flavor.
• Toffee Bits – English toffee bits or bits-o-brickle (not chocolate coated)
• Flavoring – One teaspoon vanilla extract for added flavor.

How to Make the Butter Pecan Fudge Recipe

• Toast the Pecans – First step is to toast chopped pecans in the oven until they’re lightly golden brown and fragrant. Roasting the nuts will enhance their natural flavor.
• Melt Butter – Next, in a large saucepan fitted with a candy thermometer melt together the butter, heavy cream, light brown sugar and marshmallow cream. Cook this mixture over medium heat per the cook time in the recipe until it reaches 240°F.
• Add Butterscotch Chips – Remove from the heat and fold in the butterscotch chips, vanilla extract and 1 1/2 cup toasted pecans.
• Mix Well – Stir everything together using a wooden spoon or a heat safe silicone spatula until blended and the butterscotch chips have completely melted.
• Transfer to the Pan – Pour the mixture evenly into the prepared pan then sprinkle the top with the reserved pecans.
• Cool the Fudge – Let stand until set. You can chill the fudge in the refrigerator to speed up the process.
• Use the Foil to Lift from the Pan – Remove the fudge from the pan using the foil then use a sharp knife to cut into one inch pieces.

Kitchen Equipment to Make Butter Pecan Fudge

• One 8×8-inch pan or 9×9-inch pan lined with heavy duty aluminum foil.
• 3 or 4 quart heavy saucepan fitted with a candy thermometer.
• Measuring cups and measuring spoons.
• Heat safe silicone spatula for stirring.
• Nut chopper or sharp knife and cutting board.
• Pastry brush and sheet pan for toasting the pecans.

Recipe Variations, Tips and Substitutions

• Nut Substitution – You could make this fudge using walnuts for a twist of flavor.
• Extract – You could add one teaspoon of rum extract to the fudge for a hint of rum flavor.
• Butter – You can use unsalted butter in the same amount. When doing so, add 1/4 teaspoon salt to balance the sweet flavor.
• Cinnamon – You could add a pinch of ground cinnamon for a hint of spice.
• Line the Pan with Aluminum Foil for Easy Release – Foil is easier to mold to form the shape of the pan, but you could use parchment paper in pinch.
• Work Quickly – Making fudge is a sticky business. It’s important to work quickly so make sure you gather your ingredients before you begin so you can work without interruption.
• Gather Ingredients Before You Begin – Fudge sets rather quickly so it’s important to gather everything you need prior to starting. Begin by toasting the pecans and while they toast, prepare the pan. Once you have the fudge mixture ready, there’s no time to prepare the pan, it needs to be transferred to the pan quickly.
• Use a Candy Thermometer – This is the secret to good fudge and one of those tasks that requires a candy thermometer. Don’t be intimidated, it takes the guesswork out of the candy making process.

Storage and Leftovers

• When to Serve Butter Pecan Fudge – You can serve this fudge for Thanksgiving, Christmas, New Year’s Eve, Easter or a quick and easy dessert for baby showers and bridal showers. You can also package this in tins and give it as a gift.
• Leftovers – Store Butter Pecan Fudge in an airtight container at room temperature for up to 2 weeks.
• Freezer – You can also freeze this fudge in an airtight container or tightly wrapped in foil for up to 2 months. When wrapping in foil, cover first with wax paper or plastic wrap then wrap in aluminum foil. Thaw in the fridge and enjoy!

More Fudge and Candy Recipes to Make

• This recipe for Sweet and Salty Crockpot Candy is a holiday favorite.
• This Brown Sugar Walnut Fudge is impossible to resist.
• Make this easy S’mores Candy Bark then cut it or break it into random pieces for serving.
• Peanut Butter Fudge is drizzled with melted chocolate and topped with a sprinkle of chopped peanuts.
• Fluffy Southern Divinity Candy melts in your mouth!
• You can whip up a batch of this Microwave Fudge in minutes for a last minute chocolate fudge treat.
• These Toffee Peanut Clusters are so simple you’ll be making them over and over again.
• Orange Creamsicle Fudge from Real Housemoms.

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Helpful Kitchen Items:

• 8×8-inch Pan
• Candy Thermometer
• Nut Chopper
• 4 Quart Saucepan