The perfect sweet treat for fall is here! This decadent Butter Fudge with Candied Pecans is ideal for autumn.
Baked Goods & Desserts, Recipes

Butter Fudge with Candied Pecans


The perfect sweet treat for fall is here! This decadent Butter Fudge with Candied Pecans is rich, easy to make, and ideal for autumn.

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A Hometown Favorite

Have you ever noticed how many tourist attractions sell fudge? The places that most come to mind when I think back on this are small, charming towns- such as Mackinac Island. This tourist destination has 13 fudge shops and each is booming! So, what’s the obsession with fudge?

Fudge is so popular in tourist destinations because it’s a novelty. It became all the rage in the U.S. in the late 1800’s, and ever since has captured the hearts of Americans and tourists alike. Maybe it’s so popular because as adults, it reminds of the irresistible sweetness of childhood candy. Scientifically speaking, fudge is so delicious because of the small sugar crystals that make it smooth and creamy.

Whatever the reason behind the obsession, this is one fall favorite that I can never pass up. Especially, when it’s homemade! This Butter Fudge with Candied Pecans recipe will transport you to your favorite quaint town, all the while leave you wanting more! Don’t miss this perfect autumn treat.

There’s a million and one reasons to love this delectable, homemade fudge!

No Sweeter Treat Than Fudge – Literally!

Is there anything more delectable than fudge? This dense dessert is made from a combination of butter, sugar and milk. I’ll warn you now… however much sugar you think is in fudge, triple it. There is quite literally no sweeter treat than fudge because it is made with so much sugar!

There are hundreds of different fudge varieties, the most popular being the classic chocolate. But there’s also caramel, peppermint, vanilla, and butter fudge. Even butter fudge has different variations, such as peanut butter fudge, brown butter fudge, and butter pecan fudge.

You may have already know, but butter fudge has no chocolate in it. Like with any fudge recipe, the base of butter, sugar, and milk is created; however, instead of chocolate, chopped pecans are added. For a little extra flavor and sweetness (because why not), I like to use Candied Pecans from Santé Nuts. They compliment the flavors of the fudge beautifully and add the perfect crunch!

Sugar, sugar, and more sugar...
Sugar, sugar, and more sugar…

Butter, Milk and Sugar – Oh My!

The base ingredients of fudge are simple and straight forward. With any dessert recipe, there is a science to combining the ingredients and transforming them into an irresistible treat. This recipe calls for one cup of unsalted butter. First, cube the butter before adding it to a heavy-bottom saucepan over medium-high heat. I find cubing the butter allows it to melt more evenly. As the butter melts, stir occasionally to assist the process.

Once the butter is melted, it’s time to stir in the milk. Heavy whipping cream is used as the milk element of the fudge. Often, evaporated milk is used to give the the fudge its signature golden color. However, evaporated milk is much sweeter than heavy whipping cream. As this butter fudge with candied pecans is already so sweet, evaporated milk would make it too rich. Plus, heavy whipping cream yields a much creamier fudge!

Finally, the first part of sugar is added- yes, you’ll be adding more sugar. In a medium-sized bowl, combine almost two cups of white cane sugar and a third cup of brown sugar. This ratio is skewed because brown sugar has a much stronger flavor than cane sugar and could easily over power it. Pour the combined sugar into the butter and milk mixture. Then, add a pinch of salt to balance the profile.

Prepare yourself for your home to smell divine!
Prepare yourself for your home to smell divine!

The Importance of Boiling

This next step is the most important in the whole recipe. This step has a direct impact on the firmness of the fudge, and overall outcome of the recipe. Once the butter, milk and sugars are combined, then bring the mixture to a boil over medium-high heat. With any fudge recipe, you must boil the mixture for almost five minutes in order for the sugar crystals to dissolve and to allow the water to evaporate in the cream.

You must avoid burning the fudge though! Whatever you do, do not stir the mixture when it is boiling. This encourages the development of sugar crystals, which can impact the texture. My advice is to use a thermometer. This method is produces accurate results and will ensure your fudge doesn’t burn. The temperature should read 100 degrees Celsius, or 212 degrees Fahrenheit. At the very end, the temperatures will be around 112-114 degrees Celsius.

Cooling the Fudge

While boiling correctly is the most important step of making perfect fudge, allowing the fudge to cool properly is the second most crucial step. The fudge needs to cool to room temperature before any next steps can take place. It must cool slowly in order to avoid the sugar crystalizing. This would affect the texture of the fudge and make it “grainy”. It can take some time for the fudge to thoroughly cool and set but it’s best not to rush this process.

These candied pecans from Sante Nuts add the perfect crunch to this dessert.
These candied pecans from Sante Nuts add the perfect crunch to this dessert.

Adding the Final Ingredients

Once the fudge is finally cooled to room temperature, you can proceed with the final steps of this recipe! First, add a little more than two teaspoons of vanilla extract to the mixture. Stir to combine before moving forward with the next part. Then, it’s time to add the last of the sugars! This time, we’re adding powdered sugar.

The goal of the powdered sugar is to thicken the fudge. But in order to do so, the sugar must be thoroughly sifted. If you add powdered sugar with lumps to the mixture, it will become grainy and affect the smooth texture. As well, be sure to add only half a cup to one cup of powdered sugar at a time. Whisk between to throughly incorporate into the mixture before adding more. By moving slowly, you allow the fudge to thicken over time, which yields the best results.

Finally, it’s time for the pecans! Chop a little more than a cup of the Candied Pecans from Santé Nuts, then add to the mixture. Use a spatula to fold in the nuts, dispersing throughout the fudge batter. Then, pour the batter into a greased and parchment paper lined square tin. Use the spatula to smooth the top and set in the refrigerator to chill for at least three hours. Preferably, if you have time, it would be best to allow the fudge to chill overnight to properly set.

Make this recipe for your next get together, and I promise they'll be gone in the blink of an eye!
Make this recipe for your next get together, and I promise they’ll be gone in the blink of an eye!

There You Have It!

At last, beautiful butter fudge with candied pecans! Trust me when I say, patience most definitely pays off in the long run for this recipe. Each bite is packed with depths of rich flavor that leaves you wanting more. The candied pecans are really able to shine through and add a subtle, sweet crunch to the creamy fudge, It truly is the perfect treat for fall!

Why Santé Nuts?

Whether I’m cooking or baking, I always use Santé Nuts for flavorful walnuts, almonds and pecans. I’ve been using the brands’ nuts in my recipes for almost three years now and I couldn’t love them more. Santé Nuts is a family-owned company that has been crafting crave-worthy snacks since 2004. Each one of their varieties is individually roasted and hand seasoned, one batch at a time. This ensures that every nut is perfectly crunchy and flavored.

You’ll find Santé Nuts scattered throughout my blog. From savory recipes, such as my Walnut & Pea Pesto Pasta Salad, to sweet treats, like my Almond Butter and Chocolate Cups and Gluten-Free Pear and Walnut Tart. Their uniquely flavored nuts pair beautifully with countless recipes. And, they’re continuously adding more flavors to the mix!

If you’re not yet convinced, be sure to check out Santé Nuts yourself! Use the code BOTTOMLESSPIT’ for 15% off your order and see for yourself just how addicting each one of their nuts are! Plus, finds more recipes below if you need inspiration on how to best utilize their walnuts, almonds and pecans:

You can also check out my Instagram for more gluten-free recipes featuring Santé Nuts!

Butter Fudge with Candied Pecans

Recipe by Arianna LitrentaCourse: Recipes, DessertDifficulty: Easy


Prep time


Cooking time


Resting Time



This easy fudge recipe couldn’t be more simple to make and is a must try dessert!


  • 1 cup unsalted butter, cubed

  • 1 cup + 1 tablespoon heavy whipping cream

  • 1 2/3 cups cane sugar

  • 1/3 cup brown sugar

  • 1 teaspoon salt

  • 2 1/2 teaspoons vanilla extract

  • 3 cups powdered sugar, sifted

  • 1 1/4 cups Candied Pecans from Santé Nuts


  • Grease an 8″ square pan, they lay parchment paper over the top and press down.
  • In a heavy-bottom saucepan, add the butter and allow to melt over medium-high heat.
  • Once melted, stir in the heavy cream until combined with the butter.
  • Next, pour in the cane sugar, brown sugar, and salt. Stir to combine, then bring to a boil over medium-high heat. Resist the urge to stir, and instead use a thermometer to monitor the temperature. Allow the mixture to boil for 4 minutes- the final temperature should be between 112-114 degrees Celsius.
  • Remove the saucepan from the heat and allow to cool to room temperature before adding the vanilla extract.
  • Ensure the powdered sugar is well sifted to avoid lumps. Then, pour half a cup to one cup in at a time, stirring between to incorporate before adding more. Continue until all of the powdered sugar is added.
  • Chop the candied pecans and add to the fudge batter. Use a spatula to fold in to combine.
  • Transfer to the prepared baking dish and smooth the top with the spatula.
  • Place in the refrigerator to chill for at least three hours.
  • After the allotted time, cut into 16 squares and enjoy!

Recipe Video


  • Refrigerate any leftovers in an air tight container up to seven days.

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