Crazy for Crust

73
Nov 24

Pecan Pie Fudge

This Pecan Pie Fudge is a great way to eat your candy…and pie too!

Pecan Pie Fudge | crazyforcrust.com

I hate it when my husband travels because I stay up way too late working. Without the sounds of him in the other room reminding me that I should shut down the computer and go hang out with him, I just keep working. Of course, my idea of working late is not the same as other people’s ideas of working late. (Ahem.)

I mean…8:45pm is late, right? At least it is when you go to bed at 10:00. What can I say? I’m an old lady in a 36-year-old body.

The other thing I do when he’s gone? Eat too much dessert. How can I say no when his iron willpower isn’t here to save me?

Especially when there is pecan pie fudge looking at me?

Oh yes, that’s what I said. Pecan. Pie. Fudge.

Pecan Pie Fudge | crazyforcrust.com

Y’all know how much I love a good crust. I put it in ice cream. I put it on brownies. Heck, I even put it in rice krispie treats, and occasionally on pie. It’s my POV here at Crazy for Crust: I love crust. On everything.

Especially fudge. Oh yes. Especially that.

This fudge has been in my brain for awhile now. Pecan pie, but in fudge form. My only question was to how to get that fudge factor that tasted like the center of a pecan pie, but still using the easy fudge method.

Dude, I know you can cook fudge. But why? WHY? Easy fudge is just so…easy. Sweetened condensed milk and chocolate chips. DONE. And it’s good! Fantasy fudge, easy fudge, minute fudge, whatever you call it, I love it.

But I wanted that trademark brown sugar sweet pie center. And finally it hit me: Karo dark corn syrup.

And this fudge was born.

Pecan Pie Fudge | crazyforcrust.com

Instead of using sweetened condensed milk, I used a combination of dark corn syrup, brown sugar, and evaporated milk for this fudge. It gets mixed with white chocolate chips and then some vanilla and maple extract. It tastes like pecan pie!

And…don’t forget the crust. I sure didn’t. It’s what makes this pecan PIE fudge and not just pecan fudge. The crust! I unrolled a Pillsbury pie crust and cut it to the size of my pan. You can use an 8×8″ pan or a 9×9″ pan (the fudge will be thinner). You’ll have some crust scraps left over – but who doesn’t love cinnamon sugar rolled pie crust scraps? Just sprinkle them with cinnamon sugar, roll, and bake.

Then you bake your pie crust. While it’s still hot, you pour the hot fudge over it. Being allowed to cool together ensures that the pie crust and fudge will stick together.

As soon as you pour the fudge on the crust, you top with with chopped toasted pecans. Let the fudge set, and you have pecan pie fudge!

Pecan Pie Fudge | crazyforcrust.com

This is the perfect dessert to round out a Thanksgiving meal, or for your holiday platters. Or because your husband is gone and it’s a Tuesday and you want fudge!

Pecan Pie Fudge

Yield: About 48 pieces

Ingredients:

  • 1 pie crust (from a box of 2 or from scratch)
  • 1 1/2 cups pecan halves, coarsely chopped
  • 1/2 cup dark corn syrup
  • 1/3 cup evaporated milk (mine was low-fat)
  • 3 cups white chocolate chips
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon maple extract

Directions:

  1. Preheat oven to 400F. Line a 8x8” or 9x9” pan with foil and spray with cooking spray.
  2. Place pecans on a baking sheet and toast lightly in the oven. Do not walk away from the oven. After about 1 minute, open the oven and gently shake the pan. Pecans are ready as soon as you smell them.
  3. Unroll pie crust and cut an 8x8 square (or 9x9 if you are using that size pan). Place in pan and poke with fork several times. Bake for 10-12 minutes until the crust is golden around the edges.
  4. When the crust comes out of the oven, add the corn syrup, evaporated milk, white chocolate chips, and brown sugar to a medium saucepan and heat over medium-low heat. Stir constantly until mixture is melted and smooth. Turn off heat and stir in vanilla and maple extract. Pour over hot crust. Immediately top with pecans and press down lightly so that all the pecans are touching the fudge.
  5. Let fudge cool until firm. You can do this in the refrigerator, but if it’s cool enough in your house you can cool it on the counter, covered with plastic wrap after it cools to room temperature. Slice into squares (or triangles) and serve.
  6. Can be stored at room temperature, sealed in a container or ziploc bag.

Adaped from Karo syrup.

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Lemon Meringue Pie Fudge

Lemon Meringue Pie Fudge by www.crazyforcrust.com | A tart lemon fudge with a lemon shortbread crust topped with a marshmallow fudge swirl!

Sweets from friends:
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Tequila Lime Coconut Fudge by The Sweet Chick
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73 Responses to “Pecan Pie Fudge”

  1. Averie @ Averie Cooks posted on November 24, 2013 at 2:30 am (#)

    that blueberry pie fudge is new to me! Thanks for relinking…great color!

    And the texture if this fudge is stunning. All too often things in this flavor profile and get really gritty and granular tasting b/c the sugars crystallize because they can be so finnicky but you nailed these! Just beautiful! Karo is my bff :)

    Reply

    • Dorothy Kern replied on November 24th, 2013 at 8:00 pm

      That is so why I love easy fudge! Perfect every time. :) Thanks Averie!

      Reply

  2. Megan - The Emotional Baker posted on November 24, 2013 at 4:45 am (#)

    This is genius! I have been dreaming of pecan pie fudge, but no crust – how sad ;( Looks great!

    Reply

  3. Tieghan posted on November 24, 2013 at 5:26 am (#)

    These little fudge bites are amazing! What a great idea to cross pie and fudge! AND with pecan pie too! My favorite pie!

    Reply

  4. Laura @ Lauras Baking Talent posted on November 24, 2013 at 6:46 am (#)

    My dad would love this fudge! Totally going to have to put it on the list of Xmas treats to take to my parents house :)

    Reply

  5. Mary. posted on November 24, 2013 at 7:22 am (#)

    The lemon meringue fudge recipe, is what first got me interested in your creations. my workplace, has a market that has the people working there, to make fudge, and flavored popcorn. But nothing compares to the good work you’ve done here. ;-)

    Reply

  6. Liz @ Life Made Sweet posted on November 24, 2013 at 8:11 am (#)

    All your fudges look so good and amazingly unique! Blueberry pie fudge….what??!! I MUST try!!! You are genius!

    Reply

  7. Renee @ Two in the Kitchen posted on November 24, 2013 at 8:34 am (#)

    Yummy, yummy, yummy!!! These make me think of Mackinac Island Fudge, (have you ever had it??) It is making my mouth water! Pinned!!

    Reply

    • Dorothy Kern replied on November 24th, 2013 at 7:56 pm

      I’ve never heard of that! I’ll have to look it up!

      Reply

  8. Mary Frances @ The Sweet {Tooth} Life posted on November 24, 2013 at 8:51 am (#)

    I’ve told Mom I don’t know how I’m going to live alone without her stopping me from cleaning out the pantry at 9:45 pm. This fudge would be gone, I know it! That creamy texture, different layers from the nuts and crust – this is one incredible fudge recipe! Love the little triangles you cut them into!

    Reply

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  10. Emily @ Life on Food posted on November 24, 2013 at 11:56 am (#)

    Fudge in the house is impossible to resist. I only make it when I am giving it away as gifts. Once it is done, I package it all up so there is not temptation.

    Reply

  11. Brenda posted on November 24, 2013 at 12:44 pm (#)

    These sound so yummy! I assume you meant to say “Pour over hot crust?”

    Reply

    • Dorothy Kern replied on November 24th, 2013 at 7:55 pm

      Yes! Fixed. Thank you! I need an editor, lol.

      Reply

  12. Stephanie @ Back For Seconds posted on November 24, 2013 at 1:43 pm (#)

    Gah! I just love your pie fudges ;) Pinned!

    Reply

  13. Trish - Mom On Timeout posted on November 24, 2013 at 2:46 pm (#)

    Love that you added the crust to this fudge Dorothy! It’s just perfect!

    Reply

  14. Elizabeth @ SugarHero.com posted on November 24, 2013 at 3:59 pm (#)

    Now I think the challenge is on to find a recipe you CAN’T add a crust to! Ice cream sandwiches? Layer cakes? We shall see. :)

    Reply

    • Dorothy Kern replied on November 24th, 2013 at 7:55 pm

      Oh, I bet I can add crust to even those… :)

      Reply

  15. Julianne @ Beyond Frosting posted on November 24, 2013 at 4:42 pm (#)

    Oh my gosh! Brown sugar and maple flavors in a fudge? Heavenly!

    Reply

  16. Mom posted on November 24, 2013 at 4:43 pm (#)

    Wow, this looks great. Is there any left? :)

    Reply

    • Dorothy Kern replied on November 24th, 2013 at 7:53 pm

      No, alas. But other good stuff is coming your way. :)

      Reply

  17. Natalie Vandenberghe posted on November 24, 2013 at 8:24 pm (#)

    Can the pecan pie fudge be made without the crust? Your recipe sounds delicious! I think I’ll make it ;)

    Reply

    • Dorothy Kern replied on November 25th, 2013 at 6:33 am

      You can totally leave off the crust if you prefer. :)

      Reply

      • Natalie J Vandenberghe replied on November 25th, 2013 at 8:27 am

        I appreciate your response. I’m going to go buy some pecans today! Hope you have a fabulous week. Happy Thanksgiving!

  18. Brenda @ SweetSimpleStuff posted on November 24, 2013 at 8:51 pm (#)

    You are a genius! I love pecan pie and sure do appreciate the love of crust :)

    Reply

  19. Erin | The Emerging Foodie posted on November 25, 2013 at 5:45 am (#)

    I love this idea! So creative. It looks absolutely delicious. And the way you cut the fudge into triangles is so visually intriguing! Love it, Dorothy! :)

    Reply

  20. ATasteOfMadness posted on November 25, 2013 at 6:51 am (#)

    I pinned this last night, but had to go back for the recipe. This looks SO good!

    Reply

  21. Jessica @ A Kitchen Addiction posted on November 25, 2013 at 7:24 am (#)

    I love that you gave your fudge a crust! My mind is now racing with all the fudge possibilities!

    Reply

    • Dorothy Kern replied on November 26th, 2013 at 7:24 am

      Right? SO MANY CHOICES. :)

      Reply

  22. Lindsay @ Life, Love and Sugar posted on November 25, 2013 at 7:48 am (#)

    As soon as I saw these pictures you had me, but once I read brown sugar and maple – done! My mouth is watering. Need this now! Pinned :)

    Reply

  23. Megan Suckut posted on November 25, 2013 at 2:21 pm (#)

    The holidays bring out my pecan pie obsession. I’ll be trying this when I’m home!

    Reply

  24. Amy posted on November 25, 2013 at 7:32 pm (#)

    That’s brilliant about the Karo dark brown syrup! My mom’s favorite pie is pecan pie, so we always make that for Thanksgiving. If she wasn’t on a diet, she’d love to have this fudge at Thanksgiving too so should wouldn’t have to choose between the two!

    Reply

    • Dorothy Kern replied on November 26th, 2013 at 7:15 am

      Diet schmiet! It’s Thanksgiving. ;)

      Reply

  25. tash @ the velvet moon baker posted on November 26, 2013 at 6:23 am (#)

    Oh dorothy this fudge looks UH-MAZE-ING. Yumy yum!

    Reply

  26. Joshua Hampton posted on November 26, 2013 at 7:44 am (#)

    I feel the same way when my wife is away. When she’s not around, I typically work until the wee hours of the morning. This pecan pie fudge is so pretty. I’m positive my kids will love it.

    Reply

  27. Kaitlin Weiler posted on November 26, 2013 at 10:40 am (#)

    Oh my goodness. This looks way too good to be true!

    Reply

  28. Sue/the view from great island posted on November 26, 2013 at 5:34 pm (#)

    This is so beautiful, Dorothy!

    Reply

  29. Esmé posted on November 29, 2013 at 5:09 pm (#)

    Does corn syrup have another name? I’m in England and I’m not sure I know what it is. I’ve definitely not cooked with it before.
    Also the pie crust, is it shortbread pastry? I don’t think I can get a preprepared pie crust apart from pre made pastry!
    I’d lurve to try this recipe if I know what to get!

    Reply

  30. Esmé posted on November 29, 2013 at 5:16 pm (#)

    aha! found the pastry recipe but still curious about these syrups!

    Reply

  31. Stacey posted on December 1, 2013 at 12:17 pm (#)

    Can I freeze the fudge?

    Reply

    • Dorothy Kern replied on December 1st, 2013 at 4:27 pm

      I haven’t frozen this fudge, but I have frozen other fudge with success! Place paper towels between the layers, so they can absorb any moisture when the fudge is defrosting!

      Reply

    • Robin replied on October 15th, 2014 at 3:30 am

      Just a quick posting to say the fudge froze great.  Was just as good the next time from the freezer as when first made.   

      Reply

      • Dorothy Kern replied on October 15th, 2014 at 7:59 am

        Awesome! Thanks Robin. Great to know!

  32. Sue Hunt posted on December 8, 2013 at 10:23 am (#)

    I made your crust-less version of Pecan Pie Fudge yesterday, but to my dismay it did not set up correctly. Too gooey to cut. I make LOTS of fudge each year, but recipe always calls to cook to soft ball stage. This recipe called for cooking until ingredients were melted and smooth. Did I misunderstand? Can I scoop it out of pan and re-cook to get a better consistency? Your help is greatly appreciated! I am so excited about trying out this fudge, I can hardly wait for the FIX ot be in!

    Reply

    • Dorothy Kern replied on December 8th, 2013 at 3:35 pm

      I’m sorry Sue! That’s so strange! I don’t cook these to a specific temperature, because it’s “easy” fudge, the kind with chocolate chips and (usually) sweetened condensed milk. Whenever I have trouble with an “easy” fudge, I always add more chocolate chips – they should make it harden up!

      Reply

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  34. Chris posted on December 21, 2013 at 3:52 am (#)

    I’m so excited to make this for my husband to nibble on at Christmas. Just wanted to double check, as you said easy fudge is normally made with condensed milk, but you used evaporated here? Would it be too sweet with condensed?

    Reply

  35. Deborah Gray posted on December 22, 2013 at 4:15 am (#)

    Made this last evening for an addition to the goodie trays I’ll be delivering tomorrow. It is delicious.! Thank you so much. Several of your recipes were added to the trays this year. So glad I found you. Please keep these wonderful recipes coming our way. Merry Christmas!

    Reply

    • Dorothy Kern replied on December 22nd, 2013 at 6:41 pm

      Yay! I’m so glad Deborah. Have a wonderful Christmas! Thank you for being a reader!

      Reply

  36. Kimberly Davis posted on January 1, 2014 at 9:25 am (#)

    Hi! I tried making your fudge last night. It is absolutely delicious but it turned out gooey & flat. Not thick & hard to cut. Any idea on what I might have done wrong? I put it directly into the fridg after I poured the liquid on the crust. Thanks for your help!

    Reply

    • Dorothy Kern replied on January 1st, 2014 at 4:27 pm

      I’m sorry Kimberly! Can you let me know if you used regular or a lower/fat-free evaporated milk? I’m thinking that might be the issue, if any. I usually let mine sit at room temp until cooled, then refrigerate it, but I doubt that would affect the overall texture. Did you use a 9×9 or an 8×8 pan?

      Reply

      • Kimberly Davis replied on January 5th, 2014 at 3:14 pm

        I used an 8X8, 2% evap milk and I put it straight in the fridg really hot.

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