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Chock full of pecans and brown butter flavor, this creamy Butter Pecan Fudge recipe is also super easy to make. And no candy thermometer needed for this recipe!

Closeup on a stack of Butter Pecan Fudge sitting on a white plate in front of glass bowls filled with pecans and White Chocolate Chips.

It is hard to pick a favorite Fudge flavor, but if pressed I think we would say that this Butter Pecan Fudge is at the top of our all-time favorite list. Chock full of pecans and brown butter flavor, this creamy Fudge recipe is also super easy to make. No candy thermometer is needed.  No complicated steps are required and this fudge turns out perfectly every time. And wow, that Butter Pecan flavor really sings through! Give this one a try, we think you’re going to love it as much as we do.

Ingredients You Will Need

All the ingredients you will need to make Butter Pecan Fudge including pecans, Sweetened Condensed Milk, White Chocolate Chips, Butter, Vanilla, Cinnamon and Salt.

How to Make the Brown Butter

Closeup on a pan filled with Brown Butter sitting on a white table surrounded by pecans and White Chocolate Chips.

Step 1:  Melt 3 tablespoons of butter in a large saucepan on medium-low heat, continue heating the butter and stirring until you have Brown Butter.  If you’ve never made Brown Butter before you can find detailed instructions on How to Make Brown Butter right here.  Set the brown butter aside to cool.

How to Toast the Pecans

Collage image showing how to toast the pecans in butter.

Step 2:  Melt 2 tablespoons of butter in a pan on medium-low heat. Add the pecans to the pan and fold them into the melted butter until they are completed covered.
Step 3: Pour the pecans onto a cookie sheet lined with parchment paper.
Step 4: Toast the pecans in a 300-degree oven for 15 minutes.
Step 5: Allow the pecans to cool and give them a rough chop.

How to Make the Fudge

Collage image showing the steps for making the Butter Pecan Fudge.

Step 6: Add the White Chocolate Chips, the Sweetened Condensed Milk, and the Brown Butter to a medium saucepan.  Make sure to get all the yummy bits of brown butter goodness off the bottom of the pan and into the saucepan. On medium-low heat, melt the White Chocolate Chips, stirring continuously.  
Step 7: Add the vanilla, cinnamon, and salt and stir until combined.
Step 8: Add in the toasted chopped pecans.
Step 9: Fold until combined.

Collage image showing how to press the fudge into the 8x8" baking pan.

Step 10: Line an 8×8″ square pan with parchment paper.
Step 11: Pour the Butter Pecan Fudge mixture into the pan.
Step 12: Press the fudge down evenly in the pan.  It helps to use another piece of parchment paper to smooth the top of the fudge.
Step 13: Cover with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)

Serving/Storage Instructions

Butter Pecan Fudge laying on a white surface in rows.

Step 14: Remove from the refrigerator and cut into individual pieces.  Store in the refrigerator in an air-tight container but we think Fudge tastes best served at room temperature. It should only take about an hour for the fudge to come back up to room temperature.

Closeup on a stack of Butter Pecan Fudge, the top piece with a bite taken out of it.

Other Pecan Recipes You Will Love

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Butter Pecan FudgePrint

Butter Pecan Fudge

Yield 24 pieces
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

Chock full of pecans and brown butter flavor, this creamy Butter Pecan Fudge recipe is also super easy to make. And no candy thermometer needed for this recipe!

Ingredients

  • 5 tablespoons Butter (Sweet Cream, Salted)
  • 2 cups Pecans (Chopped)
  • 2 bags White Chocolate Chips
  • 1 can Sweetened Condensed Milk (14 oz.)
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Cinnamon
  • Pinch of Salt

Instructions

  1. Melt 3 tablespoons of butter in a large saucepan on medium-low heat, continue heating the butter and stirring until you have Brown Butter.  If you’ve never made Brown Butter before you can find detailed instructions on How to Make Brown Butter right here.  Set the brown butter aside to cool.
  2. Melt 2 tablespoons of butter in a pan on medium-low heat. Add the pecans to the pan and fold them into the melted butter until they are completed covered.
  3. Pour the pecans onto a cookie sheet lined with parchment paper.
  4. Toast the pecans in a 300-degree oven for 15 minutes.
  5. Allow the pecans to cool and give them a rough chop.
  6. Add the White Chocolate Chips, the Sweetened Condensed Milk, and the Brown Butter to a medium saucepan.  Make sure to get all the yummy bits of brown butter goodness off the bottom of the pan and into the saucepan. On medium-low heat, melt the White Chocolate Chips, stirring continuously.
  7. Add the vanilla, cinnamon, and salt and stir until combined.
  8. Add in the toasted chopped pecans.
  9. Fold until combined.
  10. Line an 8x8" square pan with parchment paper.
  11. Pour the Butter Pecan Fudge mixture into the pan.
  12. Press the fudge down evenly in the pan.  It helps to use another piece of parchment paper to smooth the top of the fudge.
  13. Cover with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)
  14. Remove from the refrigerator and cut into individual pieces. 

Notes

Store in the refrigerator in an air-tight container but we think Fudge tastes best served at room temperature. It should only take about an hour for the fudge to come back up to room temperature.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!

© Two Sisters Crafting
Cuisine: American / Category: Candy