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Pecan Fudge

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This chocolate pecan fudge is a decadent, creamy chocolate fudge that is one of the best that you will ever taste as it combines butter, evaporated milk, marshmallow fluff, and chocolate chips to create a mouthwatering treat that is a staple during the holiday season.

Pecan Fudge

I think everyone has their go-to recipes that they make every holiday season. This pecan fudge is one of mine! As soon as I hear my first Christmas song I am in the kitchen making a big batch of pecan fudge! 

Pecan Fudge

If you have yet to make homemade fudge because you are intimidated, now is the time to try. This recipe is so easy and makes a huge batch so you can share it with friends and family and still sneak a piece every day without anyone even knowing it! 

If you love fudge be sure to try our Pumpkin Pie Fudge or our  White Chocolate Caramel Pecan Fudge

How to Make Pecan Fudge

  • Prepare a large baking sheet with waxed paper.
  • In a heavy-bottomed pan or Dutch oven, cook the butter, sugar, and evaporated milk, stirring constantly.
  • Cook until the butter and sugar has completely melted. Continuing to stir, bring the mixture to a boil And cook until soft ball stage, between 235 degrees and 245 degrees. This takes approximately 11 minutes.
  • To the sugar mixture, stir in the marshmallow fluff, chocolate morsels, and vanilla extract until the chocolate is completely melted and combined. 
mix the ingredients
  • Stir in the pecans.
add in the pecans
  • Pour the fudge onto the prepared baking sheet and spread evenly. Allow to cool completely at room temperature.
pour into a parchment lined pan
  • Lift the fudge from the baking sheet using the waxed paper. Cut into squares.
pecan fudge
  • Refrigerate the fudge in an airtight container between sheets of waxed paper.
Pecan Fudge

Note: I made this fudge on an 11×15 baking sheet. A 9×13 baking pan can be used for thicker pieces.

Tips Tricks and FAQs

  • You can swap out the pecans for another type of nut if you prefer. 
  • Use a high quality chocolate chip when making this fudge recipe. 

Storage

I prefer to store my pecan fudge in the fridge. Lay a piece of parchment paper on the bottom of an airtight container and then place a layer of fudge, cut or uncut, lay another layer of parchment, repeat this process until you have stored all your fudge in the container. This will last about 1 week in the fridge. If you won’t be able to finish it before then, it freezes nicely. 

Pecan Fudge

The parchment helps prevent the fudge from sticking together. 

Can I freeze fudge?

Yes, you can freeze it. Wrap it cut in parchment paper to prevent it from sticking and then seal it in a freezer-safe plastic bag on an airtight freezer-safe container. 

Pecan Fudge

Can I omit the nuts?

Yes, you can omit the nuts, of course, this would make it just chocolate fudge, but it will still be full of the creamy chocolate flavor that we love.  

Do I need to toast my pecans or can I use untoasted?

Yes, you will want to toast your pecans. It really enhances the flavor even more. 

pecan fudge pin

Why is my fudge not hardening?

When your fudge doesn’t set it is usually because you did not cook your butter, sugar, and milk mixture long enough or to a hot enough temperature.

Pecan Fudge

Pecan Fudge

This chocolate pecan fudge is a decadent, creamy chocolate fudge that is one of the best that you will ever taste as it combines butter, evaporated milk, marshmallow fluff, and chocolate chips to create a mouthwatering treat that is a staple during the holiday season.

Ingredients

  • 5 cups sugar
  • 1 cup (2 sticks) butter
  • 1 (12 ounce) can evaporated milk
  • 1 (13 ounce) container marshmallow fluff
  • 2 ½ cup semisweet chocolate morsels
  • 1 tablespoon vanilla extract
  • 1 cup chopped, toasted pecans

Instructions

  1. Prepare a large baking sheet with waxed paper.
  2. In a heavy-bottomed pan or Dutch oven, cook the butter, sugar, and evaporated milk, stirring constantly.
  3. Cook until the butter and sugar has completely melted. Continuing to stir, bring the mixture to a boil And cook until soft ball stage, between 235 degrees and 245 degrees. This takes approximately 11 minutes.
  4. To the sugar mixture, stir in the marshmallow fluff, chocolate morsels, and vanilla extract until the chocolate is completely melted and combined. 
  5. Stir in the pecans.
  6. Pour the fudge onto the prepared baking sheet and spread it evenly. Allow cooling completely at room temperature.
  7. Lift the fudge from the baking sheet using the waxed paper. Cut into squares.
  8. Refrigerate the fudge in an airtight container between sheets of waxed paper.

Notes

Yield: approximately 50 pieces depending on the size of the pan used

Note: I made this fudge on an 11x15 baking sheet. A 9x13 baking pan can be used for thicker pieces.

Nutrition Information:

Yield:

50

Serving Size:

1

Amount Per Serving: Calories: 136Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 2mgCarbohydrates: 26gFiber: 1gSugar: 25gProtein: 1g

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