Do you love fudge? If so, you’re really going to enjoy this Pecan Fudge recipe. This fudge is made with sugar, butter, evaporated milk, and marshmallow fluff as the main ingredients. You’ll love biting into this flavorful fudge recipe!
Love holiday treats? Give this Holiday Grinch Marshmallow Pops recipe a try!
Watch How to Make Pecan Fudge
What is Fudge?
Fudge recipes flood the world when the holidays hit, but you can enjoy the taste of fudge all year round. Fudge is a a creamy dessert made with sugar, butter, and milk as the main ingredients. This particular recipe uses marshmallow fluff, pecans, and chocolate morsels. Fudge is super versatile, but the three main ingredients (sugar, butter, and milk) never changes!
Ingredients to Make Fudge
- Sugar – An ingredient that will make this fudge sweet and spectacular.
- Butter – You can’t make fudge without butter.
- Evaporated milk – Fudge needs evaporated milk to be made.
- Marshmallow fluff – This is going to help the fudge be super creamy and delicious!
You will also need chocolate morsels, vanilla extract, and toasted pecans!
How to Make Pecan Fudge
- Get your pan ready.
- Grab a pan that’s heavy-duty or a Dutch Oven.
- Add the butter, sugar, and evaporated milk. Keep stirring.
- Cook until everything has melted.
- Add the other ingredients until everything is combined and melted.
- Pour the fudge into a baking sheet, spread it around.
- Allow the fudge to cool.
- Lift the fudge from the baking sheet with the wax paper. Cut the fudge.
- You’ll want to keep the fudge in the fridge for storage.
What kind of pan do I make the fudge in?
I made this fudge on a 11×15 baking sheet. A 9×13 baking pan can be used for thicker pieces.
Can I freeze fudge?
The answer is YES. Fudge is super easy to freeze. You can store it in between wax paper and then place it in an airtight container.
Tips for Making Fudge
If you’re going to make fudge, then you may want a few extra tips to help ensure your recipe comes out as good as possible.
- Heavy pan. You’ll want to make sure you are using a heavy pan. The heavy pan helps to distribute the heat well.
- Boiling fudge. When it comes to boiling fudge, you will want to make sure you cook it long enough. 7-8 minutes is pretty standard. However, a candy thermometer is also a good idea!
- Not setting. If your fudge isn’t set, then you probably didn’t cook it long enough. Fudge needs to be cooked long enough and hot enough in order to set correctly.
- Chewy fudge. If your fudge is chewy, this is not the consistency that you want. The fudge needs to cook long enough so that there is no excessive moisture in it.
When you’re looking for a good fudge recipe, hopefully this Pecan Fudge recipe will do. Adding pecans to a fudge recipe means that you are adding a little crunch to it! Your guests will LOVE the mixture of fudge and pecans together, it may be something they’ve never tried before.
Do you love fudge? If so, you're really going to enjoy this Pecan Fudge recipe. This fudge is made with sugar, butter, evaporated milk, and marshmallow fluff as the main ingredients. You'll love biting into this flavorful fudge recipe!
- 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
- 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.
I made this fudge on a 11x15 baking sheet. A 9x13 baking pan can be used for thicker pieces.