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.
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!
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.
- Stir in the pecans.
- Pour the fudge onto the prepared baking sheet and spread evenly. Allow to cool completely at room temperature.
- Lift the fudge from the baking sheet using the waxed paper. Cut into squares.
- Refrigerate the fudge in an airtight container between sheets of waxed paper.
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.
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.
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.
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
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
- 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.
- Stir in the pecans.
- Pour the fudge onto the prepared baking sheet and spread it evenly. Allow cooling completely at room temperature.
- Lift the fudge from the baking sheet using the waxed paper. Cut into squares.
- 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:
50Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 2mgCarbohydrates: 26gFiber: 1gSugar: 25gProtein: 1g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!