With a smooth, buttery flavor and a pecan crunch, Butter Pecan Fudge melts in your mouth and is a sweet treat with just the right amount of nuttiness! If you love the flavor of butter pecan, try my Pecan Buttermilk Cake or my Ooey Gooey Pecan Pie Brownies!
With the holidays right around the corner, it’s that time of year to make as many sweets as possible to share! Fudge seems to be a hit at most holiday gatherings or pot lucks. I am surprised that National Fudge Day is in June, but I will indulge in it year-round if I must. It’s really easy to make, and it doesn’t always have to be chocolate. Butter Pecan Fudge can also be served in many shapes and sizes–don’t limit your fudge to just squares! Use cookie cutters to make a variety of fun or holiday shapes! If you need more fudge and candy recipes, be sure to check out my Candy recipes. That should keep you busy right up until the holidays😉
Butter Pecan Fudge is really easy to make and a great treat to serve at parties, or just to have around for an after-dinner treat. Adding roasted pecans to this creamy, buttery fudge adds some crunch and nuttiness to the sweetness.
It’s simple to make Butter Pecan Fudge. The only hard part is waiting for the fudge to cool enough to cut and eat! If you are using cookie cutter shapes, wait for the fudge to cool a bit before cutting them. Or, you could pour the soft mixture into the shapes before you cool the fudge. Either way, it’s more fun than your basic squares, but sometimes, it’s hip to be square (according to Huey Lewis).
Well, around here, not very long, but I know what you mean with this question. If you keep the fudge in an airtight container at room temperature, it is good for a couple of weeks!
Allowing fudge to come to room temperature will solidify it and make it easy to handle. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it.
If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. I like to separate the layers with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with separated layers is best. If you need longer storage, like months, the freezer is the best option. I like to tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!
Seriously flavorful and so easy to do! We love this from-scratch fudge!
Place two sheets of parchment paper, crisscrossed, in an 8×8 inch baking dish.
Toast the pecans (if you have not already toasted them) for 7 minutes at 350°F on a parchment-lined baking dish.
Meanwhile, in a large saucepan over medium heat, combine the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil. Stir frequently. Fudge should heat to around 236° to 239°F and not go over 244°F.
Once at a boil, reduce the heat and simmer for about 5 minutes, constantly stirring. Remove from heat.
Add the pecans and the vanilla to the butter and cream mixture.
Stir in the sifted confectioners' sugar until it is well combined.
Pour the mixture back into the baking dish, and add a few more pecans on top.
Cool for at least 60 minutes before cutting and serving. Store in an airtight container.
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