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Butter Pecan Fudge Recipe
If you love buttery, nutty flavors and melt-in-your-mouth candy, this Butter Pecan Fudge Recipe is going to be your new holiday (and honestly, year-round) favorite—rich, creamy, and full of toasted pecans in every bite.
This easy butter pecan fudge recipe tastes like a cross between old fashioned butter pecan candy and your favorite scoop of butter pecan ice cream, but in soft, sliceable pecan fudge squares. It’s made on the stovetop, doesn’t need a candy thermometer if you watch it closely, and comes together with simple pantry ingredients. I’ve been making variations of homemade butter pecan fudge for decades, and this is the version my family asks for the most—especially around Thanksgiving and Christmas cookie platter season.
What Makes This Butter Pecan Fudge Special
Let me explain why this isn’t just another fudge recipe.
This creamy butter pecan fudge leans into that deep, caramelized butter flavor with toasted pecans and brown sugar, so the taste is warm and cozy, not just sugary-sweet. Think caramel meets praline meets fudge.
I first made a version of this stovetop butter pecan fudge when my kids were little, mostly because I was tired of watching the oven while cookies baked. Fudge felt easier—I could stir at the stove, pour, and walk away. Over the years, I’ve adjusted the butter, added more toasted pecans (my husband’s non-negotiable), and simplified the steps so it’s beginner-friendly but still feels like something your grandmother might’ve made.
A few extra things that make this Butter Pecan Fudge Recipe stand out:
- The butter is browned just slightly, which gives a toasty, nutty base.
- The pecans are toasted too, for extra crunch and flavor.
- It firms up nicely but stays creamy—not dry or crumbly.
- It holds well for gifting, mailing, or freezing ahead of time.
No fancy gadgets, no candy-store drama. Just old fashioned butter pecan fudge that tastes like you picked it up from a little country shop off a back road.
Why You’ll Love This Butter Pecan Fudge Recipe
You know what? If you’re anywhere between “I’ve never made fudge before” and “I make candy every December,” this one is for you.
- No oven needed – This is a true stovetop butter pecan fudge, perfect when your oven is busy with pies or casseroles.
- Beginner-friendly – Simple steps, clear cues, and no candy thermometer required if you follow the timing and texture hints.
- Crazy creamy texture – This creamy butter pecan fudge is firm enough to cut cleanly but soft enough to melt on your tongue.
- Big butter pecan flavor – Toasted pecans plus buttery, brown-sugar notes give it that rich butter pecan candy taste.
- Perfect for gift boxes – Cut into neat little pecan fudge squares and wrap them up for friends, neighbors, or teachers.
- Great make-ahead dessert – Keeps well in the fridge or freezer, so you can prepare it long before your event.
- Crowd-pleasing – Kids love it, older relatives call it “like the fudge we used to get downtown,” and it disappears from potluck tables.
- Flexible recipe – Add chocolate, bourbon, maple, or even a bit of sea salt and you’ve got a whole new fudge flavor.
Ingredients for the Creamiest Butter Pecan Fudge
Here’s everything you’ll need to make this rich butter pecan fudge. I’ll include a few helpful swaps and notes so you can adjust based on what’s in your pantry.
For the Toasted Pecans
- 1 ½ cups pecan halves or pieces – Toasting deepens the flavor; pieces are easier to cut through in fudge.
- 1 tablespoon unsalted butter – Helps the pecans toast evenly and cling to the fudge.
For the Butter Pecan Fudge Base
- 1 cup (2 sticks) unsalted butter – Use real butter, not margarine; unsalted lets you control the salt.
- 1 cup light brown sugar, packed – Adds a gentle molasses flavor and helps give that old fashioned butter pecan taste.
- 2 cups granulated sugar – Balances the brown sugar and helps the fudge set.
- ¾ cup heavy cream – Whole milk can work in a pinch, but heavy cream gives the creamiest texture.
- 1 teaspoon fine sea salt – Balances sweetness; if you only have table salt, use a little less.
- 1 teaspoon pure vanilla extract – Vanilla rounds out the buttery flavor. Real vanilla makes a big difference here.
- 1 (7-ounce) jar marshmallow creme (marshmallow fluff) – This is the “no thermometer” secret; it stabilizes the fudge.
- 2 ½ cups powdered sugar, sifted – Sifting helps avoid lumps and gives a smooth, creamy butter pecan fudge.
If you’d like a slightly lighter version, you can use half-and-half instead of heavy cream and reduce the powdered sugar by ¼ cup. The fudge will be a bit softer, but still lovely.
Step-by-Step Directions (Stovetop Butter Pecan Fudge)
Take your time through these steps the first round. After that, you’ll feel like a fudge pro.
1. Prepare your pan
- Line the pan. Line an 8×8-inch or 9×9-inch baking pan with parchment paper or foil, leaving some overhang on two sides for easy lifting. Lightly spray with nonstick spray.
- If you want thinner pecan fudge squares, use a 9×13-inch pan; just know they’ll be slightly smaller in height.
2. Toast the pecans
- Toast the nuts. In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the pecans and cook, stirring often, for 4–6 minutes, until fragrant and a shade darker.
- Watch closely—nuts can go from toasty to burnt fast.
- Cool slightly. Transfer the toasted pecans to a plate and let them cool. Roughly chop if you started with whole halves. Set aside.
3. Start the buttery fudge mixture
- Melt the butter. In a large, heavy-bottomed saucepan (at least 3 quarts), add the 1 cup (2 sticks) butter. Place over medium heat and let it melt completely.
- Brown just slightly (optional but delicious). Continue to cook the butter for another 2–3 minutes, stirring, until it smells nutty and you see just a hint of golden color. Don’t let it get too dark; we want flavor, not burnt bits.
- Add sugars and cream. Stir in the brown sugar, granulated sugar, heavy cream, and salt. Stir until everything is well combined and the sugar starts to dissolve.
4. Bring to a gentle boil
- Cook the mixture. Bring the mixture to a gentle boil over medium heat, stirring often. Once it begins to bubble across the surface, set a timer for 4–5 minutes.
- Keep stirring so it doesn’t scorch; it should thicken slightly and look glossy.
- If you’re using a candy thermometer, you’re aiming for around 234–238°F (soft-ball stage).
5. Add the marshmallow creme and vanilla
- Remove from heat. Take the pan off the burner and set it on a heat-safe surface.
- Stir in marshmallow creme. Add the marshmallow creme and vanilla extract. Stir steadily until the mixture is smooth, creamy, and completely combined. This may take a minute or two, but it’s worth it.
6. Mix in powdered sugar
- Add powdered sugar gradually. Stir in the powdered sugar about ½ cup at a time, whisking or stirring well after each addition.
- The fudge will go from glossy to thick and matte. That’s exactly what you want.
- Check the texture. Once all the powdered sugar is in, the mixture should be thick but still spreadable—similar to a very thick cake batter or soft frosting.
7. Fold in the toasted pecans
- Add the nuts. Fold in the toasted, cooled pecans, reserving a small handful for sprinkling on top if you’d like a prettier finish.
- Taste and adjust. If you want a little more salt to contrast the sweetness, sprinkle in another pinch and stir.
8. Pour, smooth, and set
- Pour into prepared pan. Quickly pour the butter pecan fudge into your lined pan and spread it evenly with a spatula.
- Top with extra pecans. Sprinkle reserved pecans on top and gently press them in so they stick.
- Cool at room temperature. Let the fudge cool at room temperature for 2–3 hours, or until firm enough to cut. You can move it to the fridge after about 45 minutes if you’re in a hurry, but avoid the freezer at this stage—it can cause a bit of sugar bloom on top.
9. Slice into pecan fudge squares
- Lift and cut. Use the parchment overhang to lift the fudge from the pan. Place on a cutting board and use a sharp knife to cut into 1-inch to 1½-inch squares.
- Wipe the knife with a warm, damp cloth between cuts for cleaner edges.
Now you’ve got a pan full of rich butter pecan fudge squares that look like they came straight from a candy counter.
Servings & Timing
Yield:
- Makes about 36 small squares or 25 larger squares, depending on how you cut them.
Timing:
- Prep Time: 15–20 minutes (including toasting pecans)
- Cook Time: 10–12 minutes
- Cooling/Setting Time: 2–3 hours
- Total Time: About 2½–3½ hours from start to fully set fudge
Most of that is hands-off time while the fudge cools, so this is a great recipe to start earlier in the day while you handle other kitchen tasks.
Fun Variations on Butter Pecan Fudge
Once you’ve made the classic version, it’s easy to play a little. Here are a few ideas that work well without changing the core recipe.
- Maple Butter Pecan Fudge – Swap ¼ cup of the granulated sugar for pure maple syrup and add ½ teaspoon maple extract.
- Salted Butter Pecan Fudge – Sprinkle flaky sea salt on top right after spreading the fudge in the pan.
- Bourbon Butter Pecan Fudge – Stir in 1–2 tablespoons of bourbon with the vanilla for a grown-up, cozy flavor.
- Chocolate-Swirled Pecan Fudge – Melt ½ cup chocolate chips and swirl them into the top of the fudge before it sets.
- White Chocolate Butter Pecan Fudge – Stir in ½–1 cup white chocolate chips along with the marshmallow creme.
- Cinnamon Toast Pecan Fudge – Add ½–1 teaspoon ground cinnamon to the sugar mixture for a warm, spiced twist.
If you make different versions, label them before packing into gift boxes. They look similar but taste quite different.
Storage, Freezing & Make-Ahead Tips
This homemade butter pecan fudge is very forgiving when it comes to storage, which is one reason I make big batches during the holidays.
Room temperature
- Store sliced fudge in an airtight container at cool room temperature for up to 5–7 days.
- Layer with parchment paper so the pieces don’t stick to each other.
Refrigerator
- For longer storage, keep the fudge in a sealed container in the fridge for up to 2–3 weeks.
- Let it sit at room temperature for 15–20 minutes before serving so the texture softens a bit.
Freezer
- Yes, you can freeze butter pecan fudge. Place the squares in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container.
- Freeze for up to 2–3 months.
- Thaw in the fridge overnight, then bring to room temperature before eating for the best texture.
Make-ahead tips
- You can make this fudge a week or two ahead of a party and store it in the fridge.
- For mailing, freeze the fudge, pack it in a snug tin with parchment between layers, and send early in the week so it doesn’t sit in a warehouse over the weekend.
Recipe Notes from My Kitchen
After making butter pecan fudge many times over the years, here are a few personal tips that really matter:
- Use a heavy-bottomed pan. Thin pans can make the sugar burn on the bottom, which adds a bitter taste you can’t fix.
- Don’t rush the boil. Let the mixture bubble for the full 4–5 minutes—the fudge needs that time to reach the right stage so it sets properly.
- Sift that powdered sugar. It feels fussy, but it keeps your fudge smooth instead of speckled with tiny lumps.
- Toast the pecans, always. Raw pecans are fine in salads, but toasted pecans are what make this taste like true butter pecan candy.
- Cut when fully cool. If you cut too early, the edges may squash and you’ll get messy pieces. Still tasty, just not as pretty for gifting.
- If it seems greasy on top… Sometimes butter can separate slightly. Just stir a bit longer before pouring, and give it a few gentle presses in the pan with a spatula.
And if your fudge isn’t perfect the first time, that’s absolutely okay. Every batch teaches you a little more about how the mixture should look and feel.
Frequently Asked Questions
1. Do I really need marshmallow creme for this Butter Pecan Fudge Recipe?
Marshmallow creme helps the fudge set properly and stay creamy, so I strongly recommend it; traditional old fashioned butter pecan fudge uses different sugar stages and can be a little trickier.
2. Can I use salted butter instead of unsalted?
Yes, you can—just reduce the added salt to about ½ teaspoon and taste the mixture before adding more.
3. How can I tell if the fudge mixture has cooked long enough?
It should boil steadily for 4–5 minutes and thicken slightly; if using a thermometer, aim for the soft-ball stage (around 234–238°F).
4. My fudge turned grainy. What happened?
Graininess usually means the sugar crystallized—this can happen if the mixture is stirred too vigorously after it starts boiling or if undissolved sugar crystals on the pan sides fall in.
5. Can I make this recipe without nuts?
Yes, you can leave out the pecans for a simple butter fudge, or replace them with another nut like walnuts or almonds, though you’ll lose that classic butter pecan flavor.
6. How small should I cut the pecan fudge squares for gifting?
For gift boxes or cookie trays, I like 1-inch squares; you can always tell guests to take two!
7. Can I double this Butter Pecan Fudge Recipe?
Yes, but use a very large heavy pot and watch the cooking time—it may need an extra minute or two at a gentle boil.
8. Is this fudge very sweet?
Yes, like most fudge, it’s sweet, but the butter, toasted pecans, and bit of salt help balance the sweetness so it doesn’t taste like straight sugar.
Final Thoughts on This Butter Pecan Fudge Recipe
This Butter Pecan Fudge Recipe brings together everything I love about holiday treats: simple ingredients, a cozy buttery aroma in the kitchen, and a pan of candy that makes people light up when they see it. It’s creamy, nutty, and just nostalgic enough to feel like something passed down through the family—even if you’re starting the tradition right now.
If you make this rich butter pecan fudge or try one of the variations, let me know how it turned out—leave a comment, share a photo, or tell me which version your family liked best. And if you’re still in a candy-making mood, you might also enjoy exploring more fudge recipes or butter pecan desserts on my blog.
Butter Pecan Fudge
Ingredients
- 1 1/2 cups pecan halves or pieces for toasting; roughly chop after toasting if using halves
- 1 tablespoon unsalted butter for toasting pecans
- 1 cup unsalted butter 2 sticks; for fudge base
- 1 cup light brown sugar packed
- 2 cups granulated sugar
- 3/4 cup heavy cream whole milk or half-and-half can be used, but heavy cream gives the creamiest texture
- 1 teaspoon fine sea salt use a little less if using table salt
- 1 teaspoon pure vanilla extract
- 7 ounces marshmallow creme also called marshmallow fluff; 1 jar
- 2 1/2 cups powdered sugar sifted
Instructions
- Line an 8x8-inch or 9x9-inch baking pan with parchment paper or foil, leaving an overhang on two sides for easy lifting. Lightly spray with nonstick spray. For thinner fudge squares, you can use a 9x13-inch pan.
- In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add the pecan halves or pieces and cook, stirring often, for 4–6 minutes, until fragrant and a shade darker. Watch closely so they don’t burn.1 1/2 cups pecan halves or pieces, 1 tablespoon unsalted butter
- Transfer the toasted pecans to a plate to cool slightly. If you started with pecan halves, roughly chop them once cooled. Set aside, reserving a small handful for topping if desired.1 1/2 cups pecan halves or pieces
- In a large, heavy-bottomed saucepan (at least 3 quarts), add 1 cup (2 sticks) unsalted butter and melt over medium heat. Continue cooking for 2–3 minutes, stirring, until it smells nutty and has just a hint of golden color. Do not let it get too dark.1 cup unsalted butter
- Stir in the light brown sugar, granulated sugar, heavy cream, and fine sea salt. Cook over medium heat, stirring until the sugars dissolve and the mixture is well combined.1 cup light brown sugar, 2 cups granulated sugar, 3/4 cup heavy cream, 1 teaspoon fine sea salt
- Bring the mixture to a gentle, steady boil over medium heat, stirring often. Once it is bubbling across the surface, cook for 4–5 minutes, stirring so it doesn’t scorch. The mixture should thicken slightly and look glossy. If using a candy thermometer, cook to 234–238°F (soft-ball stage).
- Remove the pan from the heat and place it on a heat-safe surface. Immediately add the marshmallow creme and vanilla extract. Stir steadily until completely smooth and fully combined.1 teaspoon pure vanilla extract, 7 ounces marshmallow creme
- Gradually stir in the sifted powdered sugar, about 1/2 cup at a time, mixing well after each addition. The fudge will change from glossy to thick and matte and should become very thick but still spreadable, similar to a very thick cake batter or soft frosting.2 1/2 cups powdered sugar
- Fold the toasted, cooled pecans into the fudge mixture, reserving a small handful for topping if desired. Taste and, if you like a more pronounced sweet-salty contrast, add a small pinch of extra salt and stir again.1 1/2 cups pecan halves or pieces
- Quickly pour the fudge into the prepared pan and spread it evenly with a spatula. Sprinkle the reserved pecans evenly over the top and gently press them in so they adhere. Let the fudge cool at room temperature for 2–3 hours, or until firm enough to cut. You can move it to the refrigerator after about 45 minutes to speed things up, but avoid the freezer at this stage.
- Use the parchment overhang to lift the set fudge out of the pan. Place on a cutting board and use a sharp knife to cut into 1- to 1 1/2-inch squares, wiping the knife with a warm, damp cloth between cuts for clean edges.
