Pecan Pie Fudge
I love making this Pecan Pie Fudge as a sweet treat for my family. I make it with pie crust, white chocolate chips, brown sugar, and crunchy pecans to capture the classic flavor of a traditional pecan pie. The mix of corn syrup, white chocolate, and butter melts together perfectly that every piece tastes amazing.
If you have never made fudge before, you are in for a treat. This one tastes like tiny bites of pecan pie and it is so simple to make with my step by step directions. With the holidays coming up, I have been testing new recipes nonstop, and this one is a keeper. My sweet potato cheesecake bars and pumpkin spice hot cocoa bombs have been on repeat too, especially now that Halloween is almost here.
Table of contents
My Pecan Pie Fudge is an easy and delicious treat that I love making for the holidays or any time of year. Both adults and kids enjoy it, and it makes such a thoughtful hostess gift too. With a flaky crust, buttery filling, and crunchy pecans on top, this fudge is always a crowd favorite in my house. I also like that pecans are a healthy snack, so I never mind enjoying a little extra when they are mixed into something this sweet and tasty. I hope you give this recipe a try!
Why you will love this recipe
- Perfect holiday treat: I love making this fudge around the holidays because it tastes just like pecan pie in candy form. So good!
- Easy to make: This recipe is simple enough that I can put it together while cooking dinner or baking cookies. It only takes a few ingredients, and the result always impresses my family and friends.
- Crowd pleaser: Everyone at home enjoys this fudge, especially when I pack a few pieces to share with friends. It is a great treat for parties or little homemade gifts during the holidays.
- Rich flavor with texture: The buttery filling and crunchy pecans blend so nicely together. It reminds me of the sweet desserts my family used to make during the colder months.
What you will need
- Pie crust: You can use either a homemade or store-bought unbaked pie crust for this recipe. Both work great as the base.
- Sweet ingredients: I use a mix of white chocolate chips, brown sugar, corn syrup, and a little molasses for a candy-like flavor.
- Dairy and fat: Butter at room temperature and evaporated milk help create the creamy fudge texture. Be sure to use evaporated milk and not sweetened condensed milk.
- Flavor and extras: A touch of rum extract is optional but I use it, and a pinch of salt. Chopped pecans or pecan halves add the perfect crunch on top.
How to make
1. Prepare and bake the crust: I start by preheating the oven to 400 degrees F and lining an 8×8 baking pan with parchment paper or foil, then lightly coat it with cooking spray. Next, I cut the crust to fit the pan, poke it with a fork, and bake it for about 10 to 12 minutes until lightly golden.
2. Make the fudge: While the crust bakes, I melt the butter, corn syrup, milk, molasses, chocolate chips, and brown sugar together in a medium saucepan over medium-high heat, stirring until everything is smooth and creamy.
3. Finish the mixture: Once the fudge is smooth, I take it off the heat and stir in the salt and rum extract until everything is well combined.
4. Combine: Finally, I take the baked crust out of the oven and pour the warm fudge mixture evenly over it while it is still hot.
5. Finish and chill: I quickly sprinkle the chopped pecans on top of the warm fudge and gently press them in so they stick. Then, I refrigerate the fudge for about four hours until it is firm and ready to cut into squares for serving.
Expert tip
Work quickly while warm
The best tip I can give you for making the perfect pecan pie fudge is to work quickly once the fudge mixture is ready. It starts to set fast, so have your crust baked and pecans ready before you melt the ingredients. This way, you can pour and spread the fudge smoothly while it is still warm, helping it settle evenly for that creamy texture.
More tips to consider:
- I like to toast the pecans for a few minutes before adding them because it deepens the flavor and makes them super crunchy.
- I always line my pan with parchment paper so I can lift the fudge out easily once it is chilled.
- I use a candy thermometer when melting the mixture to be sure it does not overheat or get grainy.
- I let the fudge cool completely before cutting so the squares come out clean and even.
- If you use coconut oil, make sure it is refined or it will give your fudge a coconut flavor.
- Add a bit of cornstarch slurry to the mix if it does not thicken up enough.
- You could also use a pie plate or baking sheet instead of a baking pan.
Recipe variations and add-ins:
- Chocolatey: I mix in about 1/2 cup of dark chocolate chips for a richer flavor. The mix of dark and white chocolate tastes so good together.
- Bourbon pecan fudge: I add one tablespoon of bourbon instead of rum extract for the adults. It adds a smooth flavor that fits perfectly for the holidays.
- Maple plus pecan : I use 2 tablespoons of maple syrup instead of molasses. The maple flavor blends so well with the toasted pecans.
- Sea salt crunch: I sprinkle a pinch of flaky sea salt on top before chilling. The light salt makes the fudge taste even better.
- Cranberry treat: I stir in 1/4 cup of dried cranberries with the pecans. They add a nice color and a little tangy sweetness. Personally, I love this for Christmas treats.
Serving suggestions:
I love serving this pecan pie fudge with my homemade whipped cream or a drizzle of my creamy caramel sauce for a little extra sweetness my kids love. If you want something richer, try a bit of my smooth cream cheese frosting on top, I love how it pairs fantastic with the nutty flavor.
For Thanksgiving this year, I am planning (but who knows ha!) to make this fudge as our sweet little treat after the big meal. I already tried it, and it goes perfectly after my oven roasted turkey breast with honey orange sauce and my pineapple casserole. Once the plates are cleared, we will all grab a piece, pour a Cranberry Mocktail, and sit around laughing and chatting long after dinner is done. Well, that’s the plan!
How to store leftovers:
- Store: When I have leftover fudge, I place it in an airtight container and keep it in the refrigerator. It stays fresh and tasty for up to 5 days.
- Freeze: I layer the fudge pieces with parchment paper or plastic wrap inside a freezer bag. This way, they stay fresh for about 4 months.
- Thaw: When ready to enjoy again, I let the fudge sit at room temperature for a few hours or place it in the fridge overnight until it softens.
Frequently asked questions
When my fudge ends up a little grainy, it usually means the sugar started to crystallize too soon. To avoid that, I take my time and stir slowly while the mixture cooks. I make sure the sugar melts completely before adding the other ingredients, and once it looks smooth and glossy, I know I am on the right track.
I can tell it is ready when the mixture thickens just a bit and starts to pull away from the sides of the pan. It should look shiny and smooth, not grainy or dull. When I see that, I pour it right over the crust while it is still warm so it spreads easily and settles evenly.
I like to use a sharp knife that I dip in warm water before slicing. Then, I wipe it clean between each cut so the edges stay nice and smooth. It takes a few extra seconds, but it makes the fudge look so neat, like something I bought from a bakery display.
More delicious fudge recipes:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Pecan Pie Fudge
Ingredients
- 1 pie crust store-bought
- 4 cups white chocolate chips
- 2 cups chopped pecans
- 1/2 cup corn syrup
- 1/2 cup brown sugar
- 1/4 cup evaporated milk
- 2 tablespoons butter
- 1 tablespoon molasses optional
- 1 teaspoon rum extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400 degrees F.
- Line an 8×8 square baking dish with foil and lightly grease it with cooking spray. Seet it aside.
- Unroll the pie crust and cut it to fit on the bottom of the prepared baking dish. Place it in the dish and poke it all over with a fork.
- Bake the crust for 10 minutes, or until lightly golden.
- Meanwhile, in a medium saucepan over medium-high heat, combine the corn syrup, evaporated milk, molasses, white chocolate chips, butter, and brown sugar.
- Stir constantly until smooth and fully melted.
- Remove from heat, and stir in the rum extract and salt.
- Remove the crust from the oven and pour the fudge mixture on top of the crust.
- Immediately sprinkle the chopped pecans, and lightly press the nuts into the mixture.
- Let it cool to room temperature.
- After that, refrigerate for 4-6 hours, or until firm.
- Slice into small squares and serve.
Notes
Work quickly while warm
The best tip I can give you for making the perfect pecan pie fudge is to work quickly once the fudge mixture is ready. It starts to set fast, so have your crust baked and pecans ready before you melt the ingredients. This way, you can pour and spread the fudge smoothly while it is still warm, helping it settle evenly for that creamy texture.More tips to consider:
- I like to toast the pecans for a few minutes before adding them because it deepens the flavor and makes them super crunchy.
- I always line my pan with parchment paper so I can lift the fudge out easily once it is chilled.
- I use a candy thermometer when melting the mixture to be sure it does not overheat or get grainy.
- I let the fudge cool completely before cutting so the squares come out clean and even.
- If you use coconut oil, make sure it is refined or it will give your fudge a coconut flavor.
- Add a bit of cornstarch slurry to the mix if it does not thicken up enough.
- You could also use a pie plate or baking sheet instead of a baking pan.