Dorothy’s Butter Pecan Fudge

by Dorothy Reinhold on December 10, 2013

Print This Post Print This Post BUTTER PECAN FUDGE: Spectacularly easy Butter Pecan Fudge, buttery and sweet, with toasty pecan flavor and irresistible charm. No candy thermometer needed! #shockinglydelicious #butterpecan #fudge

Spectacularly easy Butter Pecan Fudge, buttery and sweet, with toasty pecan flavor and irresistible charm. No candy thermometer needed!

This Butter Pecan Fudge – all total six ingredients and no candy thermometer needed – is ridiculously yummy, to quote a fellow food blogger. I brought it to a cookie exchange held by Food Bloggers Los Angeles, the best lookin’, best cookin’ collection of bloggers around, and it was a big hit!  😛

As I like to say, it is “scary good,” which means you might need a 12-step program to wean yourself from it. Warning: don’t try to hide it from yourself in the freezer, either, because it is just as good frozen!

BUTTER PECAN FUDGE: Spectacularly easy Butter Pecan Fudge, buttery and sweet, with toasty pecan flavor and irresistible charm. No candy thermometer needed! #shockinglydelicious #butterpecan #fudge Luckily, the December holiday season is a fine time to make it, because everyone loves a cookie and/or candy platter gift this time of year.

I got all my neighbors hooked on it, too.

So let that be a warning. Line up your little give-away plates or containers for the neighbors once you start cutting into this. You know the saying, “Good fences make good neighbors?” Really, it should be, “Good fudge makes good neighbors.”

2017 update: This won 2nd prize in a food bloggers’ dessert contest held at Melissa’s Produce in Dec. 2017.

Dorothy and Katie Reinhold 2nd place at Melissa's Produce holiday dessert contest

That’s me (in festive red shirt) and my daughter (in festive green shirt) in the winners’ lineup, above.

Dorothy Reinhold's Butter Pecan Fudge won 2nd placeIt was a delicious day, for sure!

Dorothy’s Butter Pecan Fudge

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 25 pieces

Dorothy’s Butter Pecan Fudge

Spectacularly easy Butter Pecan Fudge, buttery and sweet, with toasty pecan flavor and irresistible charm.


  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup organic heavy cream (or regular cream)
  • 1 cup packed brown sugar (I like to use dark brown sugar but you could use light brown sugar if that's what you have)
  • 1/8 teaspoon salt
  • 1 1/2 cups chopped pecans, toasted (this adds toasty flavor)
  • 1 teaspoon vanilla extract (I have used Penzey’s Double-Strength Vanilla Extract, or Heilala vanilla extract, both excellent! Use what you have)
  • 2 cups confectioners’ sugar (aka powdered sugar)


  1. Mist an 8-inch square baking dish with nonstick cooking spray, or better yet, grease it using the inside of the butter wrapper.
  2. In a large saucepan, bring the butter, cream, sugar and salt to a boil over medium heat, stirring frequently. When it comes to a rolling boil (the bubbles cannot be stirred away), boil for exactly 5 minutes, stirring frequently, and then remove the pan from the heat.
  3. Stir in pecans, vanilla and confectioners’ sugar and stir until smooth and well combined. This may take a minute, and will give your arm a workout!
  4. Spread the mixture into prepared baking dish (a small offset spatula is helpful in this task to smooth the top). Cool to room temperature and then cut into little squares (5 or 6 or 7 rows vertically and 5 or 6 or 7 rows horizontally). Mixture will be somewhat crumbly, so cut using a very sharp knife or the edge of a sharp metal spatula, and avoid using “sawing” motions.
  5. Serve on a pretty platter, or store in an airtight container until ready to serve. Can be frozen airtight with waxed paper between layers.
  6. Makes 25-49 pieces. (Remember the math above? If you cut it into 5 rows by 5 rows, you'll get 25 pieces; 7 rows by 7 rows will yield 49 pieces.) This is rich stuff, so you can be confident cutting small pieces.


Recipe source: Dorothy Reinhold | Shockingly Delicious


Dorothy's Butter Pecan Fudge |

Food Bloggers L.A. Cookie Exchange

Here is a whole collection of recipes from our cookie exchange. These ladies can bake!

areyoupinningPin the image below for Butter Pecan Fudge to your Pinterest board

Butter Pecan Fudge Recipe on

Want another winning fudge recipe? Try my PEANUT BUTTER FUDGE, below, which also needs no candy thermometer! Readers are also raving about this one!

Peanut Butter Fudge on wooden tray

Peanut Butter Fudge. So, so good. It’s so easy, you will hate me for telling you the recipe.

Have fun in the kitchen, everyone!

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{ 21 comments… read them below or add one }

The Ninja Baker December 19, 2013 at 12:46 am

Dorothy’s Butter Pecan Fudge is crazy good! Love that no candy thermometer is needed =)


Dorothy Reinhold December 19, 2013 at 7:30 am

I agree with you about both things…this stuff is crazy good and should be a controlled substance, AND gotta love a candy recipe with no candy thermometer needed.


Judy | Bumbleberry Breeze December 19, 2013 at 12:18 am

Now my mouth is watering all over again- I have 1 tiny piece left in the freezer and I’m going to get it right now – so so good!


Dorothy Reinhold December 19, 2013 at 7:35 am

You have more self-control than I do. Gone like the wind over here.


Nancy Rose Eisman December 18, 2013 at 6:38 pm

In a word – perfection!


Lentil Breakdown December 18, 2013 at 8:50 am

Thanks for rescuing me with your fabulous gluten-free and eggless confection! But damn you for printing the recipe. Whoa, mama! I must’ve had all 49 caloric servings myself!


Dorothy Reinhold December 18, 2013 at 11:19 am

Yep, this one is not for the weight watchers! But man is it worth every calorie, eh?


sippitysup December 13, 2013 at 9:22 am

This looks like how my grandma used to make it. I’m going to give it a try. GREG


Leslie Macchiarella December 12, 2013 at 8:22 pm

Oh yes! They were wonderful little melt-in-your-mouth delights!


Julie December 11, 2013 at 4:19 pm

You had me at Butter Pecan – totally making this for Christmas.


Dorothy Reinhold December 12, 2013 at 4:59 am

You totally should!


Patricia@FreshFoodinaFlash December 10, 2013 at 11:49 pm

I tasted these and they were Shockingly Delicious. I am almost sorry to learn that it is so easy to make. I’m adding this to my file for my next year’s Holiday Cookie Baking class. Thank you. 🙂


Dorothy Reinhold December 12, 2013 at 5:00 am

Oh yeah, I think your class will go wild for this!


Jennifer December 10, 2013 at 7:07 pm

This was delicious! Wish I’d taken more. Guess I’ll just have to make my own batch.


sunithi December 10, 2013 at 3:42 pm

Yumm! Must try this !


Valentina December 10, 2013 at 12:14 pm

This was AMAZING!


Liz December 10, 2013 at 9:31 am

Love this recipe. Thanks Dorothy.


Cathy @ She Paused 4 Thought December 10, 2013 at 8:52 am

Your fudge was fabulous! I love that it is so easy to make. I wish you didn’t tell me that I can freeze them because now I might keep them all for myself. 🙂


Dorothy Reinhold December 23, 2017 at 6:50 pm

Sorry to be such an enabler, but it is as good frozen as it is at room temp. 🙂


Dorothy Reinhold December 17, 2013 at 9:06 am

AWESOME! Thanks for letting me know! I have another fudge recipe, too, you might like to try:


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