Butter-Pecan Fudge is a simple recipe to make but tastes delicious. It’s perfect for dessert for a crowd since one batch makes 64 pieces!
We’ve made a few different types of fudge and they always come out delicious. This time, we decided to make a very different one than before. I’ve made Treacle Fudge for our Harry Potter recipes and Double Chocolate Fudge when we had a lot of extra chocolate chips. This time, though, we made a lighter recipe: butter-pecan fudge!
Butter-Pecan Fudge is flavored with butter, vanilla, and pecans plus some sugar. Butter-pecan flavor can be used for a variety of desserts. A few months ago we made some caramel-pecan ice cream from a recipe that came with the stand mixer ice cream bowl attachment. We all enjoyed it, so we started thinking of other things to make with a similar flavor.
Fudge is a great dessert if you are going to be entertaining. It doesn’t take a lot to make, and you can cut it into many servings. This recipe is so sweet, you’ll want just a small bit at a time. We were able to get about 64 pieces from the batch that we made!
Just remember that fudge keeps better when it’s chilled. If you bring this to an outdoor event, the fudge will start to soften just a bit as it sits in the heat. We stored the fudge in the refrigerator for this reason.
Step by Step
In a large saucepan, over medium heat, combine the butter, sugar, brown sugar, heavy whipping cream, and salt. Bring it to a boil, stirring constantly so nothing burns to the bottom of the pan.
Stop stirring and cook until a candy thermometer reads 234F (soft-ball stage).
Remove from the heat and add the rum without stirring. The alcohol in the rum will make the mixture bubble up again, but leave it alone.
Cool to 110F. This took about 30 minutes for me.
Beat with a spoon until the fudge begins the thicken. Slowly stir in the powdered sugar until the fudge is smooth. It will get hard to stir, but keep going until it’s all combined.
Add the crushed pecans and stir until the fudge is very thick and loses its glossy sheen.
Immediately spread into the lined pan. Cool for about 1 hour.
Use the parchment paper to remove the fudge and cut into pieces about 1-in square.
Store the fudge in an airtight container in the refrigerator. It should last about 3-5 days as long as it stays chilled. If you live in a cooler climate, it may be ok on the counter, but heat and humidity will quickly soften the fudge and make it stick together.
Originally Published On: June 26, 2020
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup heavy whipping cream
- 1/8 tsp salt
- 2 tsp light rum
- 2 cups powdered sugar
- 1 cup crushed pecans
- Line an 8×8 pan with parchment paper
- In a large saucepan, over medium heat, combine the butter, sugar, brown sugar, heavy whipping cream, and salt
- Bring it to a boil, stirring constantly
- Stop stirring and cook until a candy thermometer reads 234F (soft-ball stage)
- Remove from the heat and add the rum without stirring
- Cool to 110F, about 30 minutes
- Beat with a spoon until the fudge begins the thicken
- Slowly stir in the powdered sugar until the fudge is smooth
- Add the crushed pecans and stir until the fudge is very thick and loses its glossy sheen
- Immediately spread into the lined pan
- Cool for about 1 hour
- Use the parchment paper to remove the fudge and cut into pieces about 1-in square
- Store in an airtight container in the refrigerator
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