Toasted pecans add a nutty crunch to this creamy, buttery fudge. I have given this candy with its wonderful caramel flavor as gifts at Christmastime and people always rave about it!

Ingredients of Butter Pecan Fudge

For the Buttered Pecans:

  • 1 and 1/2 tablespoons unsalted butter
  • 1 and 1/2 cups pecan halves

For the White Chocolate Butter Pecan Fudge:

  • 3 tablespoons unsalted butter, melted until browned
  • (1) 14 ounce can sweetened condensed milk
  • 20 ounces high-quality white chocolate, roughly chopped
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon

Instructions of Butter Pecan Fudge

For the Buttered Pecans:

  • Melt butter in a large skillet over medium heat. Add in pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Using a large slotted spoon, transfer pecans to clean plate and set aside until needed.

For the White Chocolate Butter Pecan Fudge:

  1. Line an 8 x 8-inch baking dish with parchment paper, letting the excess paper protrude from two sides. Grease parchment paper and any exposed pans and set aside.
  2. Melt the butter in a small thick pan over medium heat. Once the butter is melted, reduce the heat and continue cooking, until the solids sink to the bottom of the pan and turn golden, about 5 minutes.
  3. Remove from heat, pour the golden butter in a small bowl and set aside until necessary. Fill a medium saucepan one-third full with water and simmer over medium heat.
  4. Place a heat-resistant bowl that fits snugly on top of the pan, but does not touch simmering water, on top of the pan.
  5. Reduce the heat to low and add the sweetened condensed milk, the chopped white chocolate and the golden butter to the bowl on the pan.
  6. Heat until the chocolate is completely melted, stirring occasionally with a silicone spatula. Once the chocolate is completely melted, stir the mixture gently, then gently remove the bowl from the heat.
  7. Stir in vanilla, salt and ground cinnamon. Using a rubber spatula, fold the buttered pecans. Scrape the fondant into the prepared pan and smooth the top.
  8. Sprinkle with sea salt, if used. Refrigerate at least 2 hours. Gently run a butter knife over the edge of the pan to loosen the fondant.
  9. Remove the fondant and transfer it to a cutting board. Peel off the parchment paper, then cut the fudge into small pieces.
  10. Store in an airtight container in the refrigerator.
  11. You can also freeze the fudge in a sealed container in the freezer for up to 2 months.

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