Butter Pecan Fudge


  • 3/4 cup chopped pecans
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup whipping cream 33-35% MF
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar sifted


  1. Preheat the oven to 350F degrees.
  2. Sprinkle the pecans on a cookie sheet and bake in the preheated oven for 5-10 minutes. When they’re done, you will be able to smell a delicious nutty aroma.
  3. Line an 8×8 inch pan with parchment, or line with aluminum foil and grease with butter.
  4. Add the butter, brown sugar, white sugar and whipping cream to a medium saucepan. If using a candy thermometer, clip it to the side of the bowl.
  5. Melt the ingredients together over medium-low heat.
  6. Once the butter is melted, bring the mixture to a boil. Boil for 5 minutes without stirring, or until the candy thermometer reads 235F degrees.
  7. Remove from the heat and cool for 10 minutes.
  8. Stir in the salt and vanilla extract.
  9. Stir in the sifted powdered sugar, then fold in the toasted walnuts.
  10. Spoon the batter into the lined pan and let set for 2 hours.
  11. Cut into small squares with a sharp knife.

This article and recipe adapted from this site

Butter Pecan Fudge
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