This Butter Pecan Fudge is an incredibly rich and creamy treat that perfectly blends the buttery sweetness with the nutty crunch of toasted pecans. It’s the ideal dessert to make when you’re craving something indulgent, whether for a special occasion or just as a satisfying sweet snack.
Why You’ll Love This Recipe
What makes this Butter Pecan Fudge so irresistible is the combination of smooth, creamy fudge and the rich flavor of toasted pecans. I love how the marshmallow cream creates a velvety texture, and the toasted pecans add a lovely crunch that complements the fudge’s smoothness. The addition of butter and heavy cream brings out a deep, rich flavor that’s hard to resist. It’s a simple yet decadent treat that feels gourmet but is surprisingly easy to make.
Ingredients
1 cup unsalted butter
1 cup heavy cream
2 cups granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups chopped pecans, toasted
1 (7 oz) jar of marshmallow cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Line an 8×8-inch baking dish with parchment paper or aluminum foil and lightly grease it.
In a medium saucepan over medium heat, melt the butter and heavy cream together, stirring occasionally.
Add the sugar, vanilla extract, and salt to the saucepan, stirring to combine. Bring the mixture to a boil, then reduce the heat to medium-low.
Continue to cook, stirring constantly, for about 5-7 minutes, or until the mixture reaches 234°F on a candy thermometer.
Remove the saucepan from the heat and stir in the marshmallow cream until smooth and fully incorporated.
Add the toasted pecans and stir until evenly distributed throughout the fudge mixture.
Pour the fudge into the prepared baking dish and spread it out evenly.
Refrigerate the fudge for at least 3 hours or until firm.
Once set, cut the fudge into small squares and serve.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 3 hours 20 minutes (including refrigeration time)
Servings: 16 servings
Storage/Reheating
To store the Butter Pecan Fudge, simply place it in an airtight container and keep it in the refrigerator for up to a week. It’s best enjoyed chilled, but if you prefer it at room temperature, just let it sit out for a few minutes before serving.
If you want to keep the fudge for a longer period, it also freezes well! You can freeze it for up to 3 months. Just make sure to wrap the fudge tightly in plastic wrap or foil and then place it in an airtight container or freezer bag. When you’re ready to enjoy, let it thaw in the fridge overnight.
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FAQs
How can I tell when the fudge has reached the right consistency?
The best way to check if your fudge is ready is to use a candy thermometer. The mixture should reach 234°F before you remove it from the heat. If you don’t have a thermometer, you can also test the fudge by dropping a small amount into cold water—if it forms a soft ball when you try to pick it up, it’s ready!
Can I use salted butter instead of unsalted butter?
While unsalted butter is preferred for more control over the saltiness, you can use salted butter if that’s what you have on hand. Just be sure to reduce or omit the added salt in the recipe.
Can I make this recipe without marshmallow cream?
If you prefer not to use marshmallow cream, you can substitute it with an equal amount of sweetened condensed milk. The texture may be a little different, but it will still be delicious!
How do I toast pecans for this recipe?
To toast pecans, simply place them on a baking sheet in a single layer and bake them at 350°F for about 8-10 minutes, stirring halfway through, until they’re fragrant and golden brown. Alternatively, you can toast them in a skillet over medium heat for about 5-7 minutes, stirring frequently.
Can I double the recipe to make more fudge?
Yes, you can definitely double the recipe! Just make sure to use a larger baking dish and adjust the cooking time if needed. As long as the fudge reaches the correct temperature and is evenly mixed, it will turn out just as great!
Conclusion
This Butter Pecan Fudge is an indulgent treat that’s perfect for any occasion. The creamy texture combined with the nutty toasted pecans makes each bite feel like a little moment of luxury. It’s easy to make and the perfect balance of sweet and salty. Whether you’re preparing it for a party, holiday, or just to satisfy a sweet tooth, this fudge will definitely hit the spot.
📖 Recipe:
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Butter Pecan Fudge
- Total Time: 3 hours 20 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
This Butter Pecan Fudge is a rich and creamy treat that combines the buttery sweetness with the nutty crunch of toasted pecans. It’s a simple yet decadent dessert, perfect for special occasions or as a satisfying snack.
Ingredients
1 cup unsalted butter
1 cup heavy cream
2 cups granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups chopped pecans, toasted
1 (7 oz) jar of marshmallow cream
Instructions
- Line an 8×8-inch baking dish with parchment paper or aluminum foil and lightly grease it.
- In a medium saucepan over medium heat, melt the butter and heavy cream together, stirring occasionally.
- Add the sugar, vanilla extract, and salt to the saucepan, stirring to combine. Bring the mixture to a boil, then reduce the heat to medium-low.
- Continue to cook, stirring constantly, for about 5-7 minutes, or until the mixture reaches 234°F on a candy thermometer.
- Remove the saucepan from the heat and stir in the marshmallow cream until smooth and fully incorporated.
- Add the toasted pecans and stir until evenly distributed throughout the fudge mixture.
- Pour the fudge into the prepared baking dish and spread it out evenly.
- Refrigerate the fudge for at least 3 hours or until firm.
- Once set, cut the fudge into small squares and serve.
Notes
For an easy way to check if your fudge is ready, use a candy thermometer. The mixture should reach 234°F.
If you don’t have a candy thermometer, test by dropping a small amount of fudge into cold water. If it forms a soft ball, it’s ready.
If you prefer not to use marshmallow cream, substitute with an equal amount of sweetened condensed milk.
Store the fudge in an airtight container in the refrigerator for up to a week. It can also be frozen for up to 3 months.
If using salted butter, reduce or omit the added salt in the recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx. 1 inch)
- Calories: 210
- Sugar: 23g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
