Toast the Pecans
- Melt 2 tablespoons butter in a medium skillet over medium heat. Add pecans; cook 4-5 minutes, stirring often, until fragrant and lightly toasted. Cool.
Prepare the Fudge Base
- In a large saucepan, combine sugar, 3/4 cup butter, and evaporated milk. Cook over medium heat, stirring constantly, until it boils. Boil 4-5 minutes, stirring constantly.
Add Marshmallow Creme and White Chocolate Chips
- Remove from heat. Stir in marshmallow creme, white chocolate chips, vanilla, and salt until melted and smooth.
Add Toasted Pecans
- Gently fold in toasted pecans.
Pour and Set
- Pour into a greased 9×13 inch baking dish. Spread evenly. Cool at room temperature for at least 2 hours, or refrigerate for about 1 hour, until set.
Cut and Serve
- Cut into squares and enjoy!
Cook Notes & Tips
- Toasting pecans enhances their flavor – don’t skip it!
- Marshmallow creme creates a wonderfully smooth texture.
- Storage: Store in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
Recipe Variations
- Chocolate Butter Pecan Fudge: Use half milk or dark chocolate chips with the white chocolate.
- Bourbon Pecan Fudge: Add 1 tablespoon of bourbon to the fudge mixture.
- Sea Salt Topping: Sprinkle flaky sea salt on top before setting.
Frequently Asked Questions (FAQs)
Q: Can I use sweetened condensed milk? A: No, it’s too sweet and thick; it will alter the fudge’s consistency and sweetness.
Q: Can I freeze it? A: Yes! Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
Q: How do I prevent graininess? A: Stir constantly while cooking and maintain a consistent medium heat. Avoid overcooking.
This Butter Pecan Fudge is a simple yet delicious treat for any occasion. The creamy fudge and crunchy pecans are a match made in heaven! Enjoy!
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