This rich Butter Pecan Fudge is an impressive handcrafted confection to make. Add it to your holiday sweets menu or any occasion when homemade candies are in order.
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. How to make quick Butter Pecan Fudge: (Scroll down for full printable recipe.)
- First step is to toast chopped pecans in the oven until they’re lightly golden and fragrant. Roasting the nuts will enhance their natural flavor.
- Next, in a heavy bottomed saucepan fitted with a candy thermometer melt together the butter, heavy cream, light brown sugar and marshmallow cream. Cook this mixture over medium heat for 8-12 minutes or until it reaches 240°F.
- Remove from the heat and mix in the butterscotch chips, vanilla extract and 1 1/2 cup toasted pecans.
- Stir everything together using a wooden spoon or a heat safe silicone spatula until blended and the butterscotch chips have completely melted.
- Pour the mixture evenly into the prepared pan then sprinkle the top with the reserved 1/2 cup pecans.
- Let stand until set. You can chill the fudge in the refrigerator to speed up the process.
- Remove the fudge from the pan using the foil then use a sharp knife to cut into one inch pieces.
How to Make the BEST Butter Pecan Fudge Recipe
- Ingredients you’ll need to make homemade Butter Pecan Fudge: Chopped pecans, light brown sugar, butterscotch chips, butter, toffee bits, vanilla extract, marshmallow cream and heavy cream.
- Kitchen tools you’ll need: One 8 x 8 inch pan, heavy duty aluminum foil, 3 quart heavy bottomed saucepan fitted with a candy thermometer, measuring cups and spoons, heat safe silicone spatula, nut chopper or sharp knife and cutting board, pastry brush and sheet pan for toasting the pecans.
- You can use an 8 x 8 inch pan or a 9 x 9 inch pan for this fudge recipe.
- 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.
- 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.
- This is one of those tasks that requires a candy thermometer. Don’t be intimidated, it takes the guesswork out of the candy making process.
- Store Butter Pecan Fudge in an airtight container at room temperature for up to 2 weeks.
- 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.
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 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:
Butter Pecan Fudge
- 2 cups toasted and chopped pecans divided use
- 1 3/4 cups packed light brown sugar
- 1 cup heavy cream
- 1/3 cup salted butter plus additional for foil
- 1 7 oz container marshmallow cream
- 1/2 cup butterscotch flavored baking chips
- 3/4 cup English toffee bits or bits-o-brickle (not chocolate coated)
- 1 tsp vanilla extract
- Spread pecans on a sheet pan in a single layer. Toast in a preheated 350°F oven for 6-8 minutes or until lightly golden and fragrant. Cool completely.
- Line an 8-inch square baking pan with heavy duty aluminum foil, extending foil 1 inch over edges. Spray foil with cooking spray or brush lightly with softened butter. Set aside.
- In a heavy bottomed 3 or 4 quart saucepan fitted with a candy thermometer combine brown sugar, heavy cream, butter and marshmallow crème. Cook over medium heat 8-12 minutes or until mixture comes to a full boil.
- Continue cooking, stirring constantly for 6-8 minutes or until the candy thermometer reaches 240°F. (You can also test a small amount of mixture dropped into ice water to test if forms a soft ball.)
- Mix in butterscotch chips stirring with a large spoon or nonstick spatula until completely melted. Remove from heat adding 1 1/2 cups chopped pecans, toffee bits and vanilla extract.
- Pour mixture into prepared pan. Sprinkle top with reserved 1/2 cup pecans.
- Cool the fudge completely; then remove from the pan using the foil overhang as handles. Use a sharp knife to cut into 1-inch squares and enjoy.