Candied Pecan Fudge
Each bite of this easy, creamy Candied Pecan Fudge is bursting with flavor! A unique flavored fudge that will be a new family favorite!
A RICH, CRUNCHY FUDGE RECIPE
This Candied Pecan Fudge has a combination of white chocolate vanilla flavor, crunchy pecans, and smooth fudge texture. It is the most delightful flavor combination and is perfect as a gift for the holidays! It comes together in just 20 minutes. The hardest part is waiting for it to set up!
FREQUENTLY ASKED QUESTIONS (FAQ’S):
This can be an optional step if you aren’t a fan or are worried you will burn the butter. Browning the butter adds a nice, nutty flavor to the fudge that pairs perfectly with the pecans.
Usually around the holidays, you can find pre-made candied pecans in your local grocery store around the nuts or baking aisles. If you can’t find any, you can always make your own using my Candied Pecan recipe.
Yes, you can use any other nut you enjoy or just use regular pecans.
Yep! Double all the ingredients and us a 9×13-inch pan.
You can let the fudge set in the refrigerator or at room temperature to harden. The fridge is faster and will be ready in 2-4 hours. Where if you leave it at room temperature to set it, may take 6-8 hours (especially if it is in a warm room.)
Any fudge should be put in an airtight container. You should keep your fudge at room temperature because the fridge will dry it out. If you keep it in a good container it should last 2-3 weeks.
You can also freeze your fudge in a freezer safe container for 2-3 months. Thaw at room temp until your desired consistency.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter – there isn’t much salt in salted butter but it adds a very slight contrast to all the sweetness in this recipe.
- white chocolate chips – if you don’t want to use almond bark, you can use all white chocolate chips. This recipe is pretty versatile.
- vanilla almond bark – if you don’t want to use half white chocolate chips, you can use all vanilla almond bark.
- sweetened condensed milk – for those of you not familiar, the canned sweetened condensed milk is in the baking aisle. Do not confuse it with evaporated milk. If you buy evaporated milk, this recipe won’t work so make sure the can says sweetened condensed milk. It has a very thick consistency.
- vanilla extract – this just bumps up the vanilla flavor more. If you don’t have it, don’t worry, this will still taste good.
- candied pecans – store bought works just fine for this. I link to my homemade recipe above in the FAQ’s if you’d like to try that.
HOW TO MAKE CANDIED PECAN FUDGE
Line an 8×8-inch pan with parchment paper and set aside. In a medium saucepan, brown the butter. Put the butter into the saucepan and heat over medium heat. Stir continuously for 7-8 minutes until golden brown and the milk solids that fall to the bottom of the pan are toasted.
To the saucepan add the white chocolate chips, white almond bark, and sweetened condensed milk and stir continuously until smooth and everything is melted. Heat over medium heat and stir continuously until smooth.
Remove from heat and stir in 1 1/4 cups of the candied pecans. Finally add in the vanilla extract and stir.
Pour fudge into the prepared pan and smooth the top. Optional: take the other ¼ cup of chopped pecans and smash them up into small pieces. I just add them to a Ziploc bag and then pound them with a rolling pin. Or you can just leave them whole and spread them around on top. Then sprinkle the crushed candied pecans to the top.
Let cool at room temperature for 6-8 hours or in the refrigerator for 2-4 hours. Please note: if you let these cool at room temperature, and your house is warm, they may take longer to set up or may not fully set up. Cut the fudge into 16 pieces and enjoy!
CRAVING MORE RECIPES?
Candied Pecan Fudge
Ingredients
- 3 Tablespoons salted butter
- 2 cups white chocolate chips
- 4 ounces vanilla almond bark
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 ½ cups candied pecans, divided use
Instructions
- Line an 8×8-inch pan with parchment paper and set aside.
- In a medium saucepan, brown the butter. Put the butter into the saucepan and heat over medium heat. Stir continuously for 7-8 minutes until golden brown and the milk solids that fall to the bottom of the pan are toasted.
- To the saucepan add the white chocolate chips, white almond bark, and sweetened condensed milk and stir continuously until smooth and everything is melted.
- Heat over medium heat and stir continuously until smooth.
- Remove from heat and stir in 1 1/4 cups of the candied pecans.
- Finally add in the vanilla extract and stir.
- Pour fudge into the prepared pan and smooth the top.
- Optional: take the other ¼ cup of chopped pecans and smash them up into small pieces. I just add them to a Ziploc bag and then pound them with a rolling pin. Or you can just leave them whole and spread them around on top.
- Then sprinkle the crushed candied pecans to the top.
- Let cool at room temperature for 6-8 hours or in the refrigerator for 2-4 hours.
- Cut the fudge into 16 pieces and enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- The chill or set time required may vary depending on if you choose to set in the fridge or at room temperature. If you let it sit at room temperature and it is warm in your house, it may take longer or may not fully set up.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
great recipe. easy to follow and super great tastse.
This is the best fudge ever! My new favorite, and a hit with everyone who tried it. Easy to follow instructions and quick to make. The candied pecans sure add flavor. I will be making this again in the future. Thank you for sharing this!
Oh yay!! Thank you so much Tina – I love hearing that!!