Description
Delight in this rich and creamy Butter Pecan Fudge recipe that perfectly combines the smoothness of buttery fudge with the crunch of toasted pecans. Ready in just 25 minutes, this sweet treat is easy to make and ideal for sharing or gifting during holidays and special occasions.
Ingredients
Scale
Fudge Base
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Add-ins
- 1 cup toasted pecans
Instructions
- Line the pan: Line an 8×8 inch baking pan with parchment paper, ensuring the paper extends over the edges for easy removal of the fudge later.
- Melt butter: In a medium saucepan, melt the unsalted butter over medium heat until fully melted and slightly bubbling.
- Add sugar and milk: Stir in the brown sugar and milk, then bring the mixture to a boil. Continue to boil for 2 minutes, stirring constantly to prevent burning.
- Add vanilla extract: Remove the saucepan from heat and stir in the vanilla extract for added flavor.
- Add powdered sugar: Gradually add the powdered sugar, beating continuously with a hand mixer until the mixture becomes smooth, creamy, and thickened to fudge consistency.
- Fold in pecans: Gently fold in the toasted pecans, distributing them evenly without breaking them into very small pieces.
- Pour into pan: Pour the fudge mixture into the prepared baking pan and spread it out evenly with a spatula.
- Cool and set: Allow the fudge to cool at room temperature, then refrigerate for at least 2 hours or until firm enough to cut.
- Serve: Once set, lift the fudge out using the parchment paper edges and cut into 16 equal squares before serving.
Notes
- Ensure constant stirring during boiling to prevent the mixture from burning or sticking to the pan.
- For best results, use fresh toasted pecans to bring out a nutty flavor and crisp texture.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks.
- Allow fudge to come to room temperature briefly before serving for softer bites.
